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The Meat Club Cookbook

For Gals Who Love Their Meat!

By: Vanessa; Fuller, Kr Dina, Kristina Fuller, Caroline Hwang (Illustrator), Gemma Depalma, Leslie Jonath (As told to)

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Hardcover | 1 April 2006 | Edition Number 1

At a Glance

Hardcover
136 Pages

Dimensions(cm)
20.7 x 16.2 x 2.1

Hardcover

$40.75

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The rules of the Meat Club:

You have to be a girl
You have to eat meat (any kind)
You have to love to talk about meat
What's said in the Meat Club, stays in the Meat Club.

Tired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed.

The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favourite meals together. Roasted, braised, sauted, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto.

With tips on how to choose and cook the most popular cuts, cute gatefolds revealing the different cuts of meat, and a convenient lay-flat binding, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb and eat it too.

Industry Reviews

"Although cutesy vintage fabric trimmings illustrate the pages of this cookbook written by three young women, don't call it a "girls' guide to meat" because it's much more than a guidebook for women who need to cook for their meat-eating guys. Dina, Fuller and DePalma are carnivorous and proud of it, and give chicken Caesar salads and other chick-fare a run for their money with enthusiastic, in-depth information on beef, pork and lamb. The authors share advice on finding and building a relationship with a butcher, explain how to buy meat and unveil 60 classic recipes. Busty Burgers, Beef 'n' Beer Stew, Easy-Bake Spareribs, and Lamb Chops and Turnip Mash are just a sampling of the offerings; many recipes begin with anecdotes like "Every summer, Kristina attends a family picnic" or "Vanessa's Korean aunt, Janette, is the inspiration for this dish." Indeed, there's a friendly feel to this work, which brims with kitsch. It looks like a 1950s sewing catalogue of sorts (cuts of beef, for example, are shown via a lovely image of a pink embroidered cow wearing green, ankle-tie pumps, divided into chuck, rib, short loin, etc.). A spiral binding adds to the book's utility." -"Publishers Weekly"

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