Author(s): Pat Lafrieda
In Meat, Pat introduces you to cuts beyond chops and tenderloins-including inexpensive and unusual cuts-so you can venture outside your everyday selections. With detailed, step-by-step photos, he provides instruction in the best butchering skills for the home cook, such as needling, frenching, rolling, and tying. Through heart-warming reminiscences and personal memories, you'll learn of the history of the LaFrieda family's great American success story and how they created a business that's lasted over one hundred years, becoming a New York City landmark along the way. The city even named a street after them in the meatpacking district, Pat LaFrieda Lane. Dubbed by New York magazine as the King of Meat, Pat Jr. is the mastermind behind the celebrated burgers at many famous restaurants, and he has created over one hundred custom hamburger blends. Now, Pat will reveal to everyone how to create the perfect burger with his all-time favourite burger blend recipes. Bringing together three generations of experience and exuberant passion for good, satisfying food, this lavishly illustrated and beautifully designed book is sure to be a staple in countless home kitchens for years to come.
Pat LaFrieda's first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father's butchering business. Thirty years later, he owns and operates New York City's most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors sells to more than 1,000 customers in New York City, Las Vegas, Miami, and Chicago.