Get the ultimate meat cookbook with 425 bulletproof recipes and a how-to-buy guide

The ultimate guide to cooking meat from the editors of Cook's Illustrated. [America's Test Kitchen] [View in a Web browser →]( [The Cook's Illustrated Meat Book]( The Game-Changing Guide that Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes  $40   $24 — SAVE 40% [ORDER NOW]( [Book cover, French Chicken in a Pot, Pan-Seared Thick-Cut Pork Chops]( Dear Fellow Home Cook, We write today about a cookbook that is both a comprehensive collection of foolproof meat recipes and a definitive reference—[The Cook’s Illustrated Meat Book.]( Meat is expensive, and let’s face it, we’ve all gotten much more selective about where we purchase meat. So when we do get home to cook it, we want to cook it right. With this in mind, we set out to corral all we’ve learned over the last 20+ years about cooking meat and poultry in one comprehensive guide. [The Cook’s Illustrated Meat Book]( features 425 can’t-fail (as long as you follow our directions) recipes for beef, pork, lamb, veal, chicken, and turkey in a sturdy hardcover. With practical tips, foolproof recipes, and trustworthy test kitchen expertise on every one of its 500+ pages, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Buy the book directly from America’s Test Kitchen and pay just $24, saving 40% off the $40 cover price. Buy one copy, get each additional copy half off! It’s a great deal on a truly useful book, one that makes a great gift. Our best to you, [Jack Bishop Signature] Jack Bishop Editor and Chief Creative Officer [order now]( [Pan-Seared Thick-Cut Pork Chops, Grilled Porterhouse or T-Bone Steaks, Butterflied Turkey with Cranberry-Molasses Glaze]( The Ultimate Meat Resource After 20-plus years of purchasing and cooking meat, we understand that preparing meat doesn’t begin at the stove—it starts at the store. That’s where The Cook’s Illustrated Meat Book begins—with a 27-page master class in meat cookery that covers shopping, storing, and seasoning meat and how to cook meat, cut by cut. Matching cut to cooking method is a key to success, so our Meat Essentials chapter includes fully illustrated pages devoted to all the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, and more. We also include Recommended Tools of the Trade (what should you look for in a good roasting pan or slicing knife? What’s the best type of red wine for cooking?) and debunk common fallacies about cooking meat (searing meat does not seal in juices, poultry should not be rinsed before cooking, and pink pork will not make you sick). Fully illustrated pages at the beginning of each chapter reveal the best cuts for various cooking methods and explain how and why you should follow our instructions (and what may happen if you don’t). There is perhaps no greater food shopping frustration than being confronted with every conceivable cut of beef but the one you need. Our At the Meat Counter recipe feature offers the preferred cut along with solid substitutions and lets you know how you can modify the recipe to work with the alternative cut. [save up to 50%]( Inside The Cook’s Illustrated Meat Book [Retail Cuts Charts: Primal Cuts of Beef and Shopping for Beef--Cut by Cut]( Retail Cuts Charts Our detailed meat charts cut through the confusion around different cuts (and different names for the same cut) with hand-drawn illustrations. [How to Cook Meat--Cut by Cut: Roasting Chicken and Stewing or Braising]( How to Cook Meat–Cut by Cut Learn why some cuts of meat are better suited to particular cooking methods than others. [Tools of the Trade: Chef's Knife to Remote Thermometer]( Tools of the Trade The pots, pans, tools, and equipment we use when preparing meat. [Inside The Cook's Illustrated Meat Book: Classic Pot Roast]( 1 425 Foolproof Recipes: Choose your family’s favorite dishes and learn new ways to cook them. 2 Why This Recipe Works: We cover our challenges and discoveries from the recipe development process. 3 At the Meat Counter: Can’t find the right cut? We let you know how you can modify a recipe with an alternative cut and still get great results. 4 Step-by-Step Illustrations: Basic and advanced techniques are broken down into manageable steps and guarantee success. [order NOW]( [California Barbecued Tri-Tip, Oven-Roasted Chicken Thighs, Grilled Pork Tenderloin]( 425 Bulletproof Recipes Rigorously tested recipes provide plenty of options for everyday meals and special occasion dinners. You’ll learn the best ways to cook family favorites such as Slow-Roasted Beef, Ultimate Beef Chili, Extra-Crunchy Fried Chicken, and Barbecued Pulled Pork. You’ll also learn to master favorite restaurant dishes at home using recipes tested dozens of times in our test kitchen, recipes such as Best Prime Rib, Pepper-Crusted Beef Tenderloin Roast, Sichuan Stir-Fried Pork in Garlic Sauce, Roast Butterflied Leg of Lamb, Enchiladas Verdes, and Chicken Tikka Masala. [Pan-Seared Thick-Cut Strip Steak]( Medium-rare thick-cut steaks, done well. Pan searing a thick-cut strip steak presents a unique challenge: how to keep the perimeter from overcooking while the center heats to desired doneness. For a steak with a good crust and a medium-rare center we start with chilled steaks and place them in a 275-degree oven until the interior reaches 95 degrees; then we finish them with a quick sear. This provides a turbocharged aging process that increases flavor and tenderness without overcooking the rosy meat of this expensive cut. [Juicy Pub-Style Burgers]( Juicy pub-style burgers at home. For a premium burger, bypass the preground meat at the market and go for tender steak tips that you grind yourself in a food processor. For extra richness, add melted butter, which coats the raw beef and ensures the burgers cook up super juicy with flavorful browning. Sear the patties on the stove and then transfer them to a chilled baking pan to finish cooking in a low-heat oven. Topped with crispy shallots and blue cheese or your favorite topping, these burgers won’t disappoint. [Spareribs]( BBQ ribs you can enjoy all year long. Most oven-based rib recipes slather on smoke-flavored sauce to make up for the decidedly unbarbecued meat underneath. After trying in vain to get wood chips to smoke in the oven, we turned to ingredients with smoky taste. An unusual option—Lapsang souchong tea—worked surprisingly well. We start the ribs on a rack over a pan of tea leaves in a very hot oven, then turn the temperature down and add apple juice to the pan for flavor and moisture. A quick stint under the broiler creates chewy, crispy crust with just-off-the-grill flavor—even in the middle of winter. [The Cook's Illustrated Meat Book]( Save 40% today when you order The Cook's Illustrated Meat Book. $24  $40  [ORDER NOW]( [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cook's Science]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, the America’s Test Kitchen Cooking School, and Cook’s Science, a new digital experiment with cooks, scientists and journalists reporting from the world of food and science. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Pinterest]( [Instagram]( [YouTube]( [Forward to a friend →]( View this email in a [Web browser](. Offer expires August 11, 2017. All prior sales excluded. No substitutions. 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