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"There's no better place in the world for meat, conversation, and good old friendship." —Whoopi Goldberg advance praise for prime time: "Grilling is my favorite way of cooking (except for deep-frying, of course, but that's another story) and I've done a lot of it over the years—but Prime Time taught me lots and reassured me plenty and introduced me to some marinating tricks I'd never thought of." —Colman Andrews, Editor, Saveur "For generations, the Lobel brothers have been New York's preferred meat purveyors and trusted authorities to the carriage trade, with a staunch following among the city's top hosts, caterers, and chefs. Now, with the tell-all publication of Prime Time, the Lobels make it possible for any literate carnivore to reach master status at the grill, whether one is in the mood for the best of all classic burgers or grilled meat loaf or more cosmopolitan main events such as Fiery Asian-Style Pork Loin Roast with Salsa or Honey Mustard Chicken Kabobs. Fire up!" —Michael & Ariane Batterberry, Founding Editors of Food Arts and Food & Wine magazines "One of the best reasons I can think of for staying home is to cook myself a steak from Lobel's. The quality is always great. They are among the nicest institutions on the East Side, and it's fun to see a bunch of guys waving butcher knives at me every time I pass their window.
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ISBN-10:  0028623339
ISBN-13:  978-0028623337
Author:  Evan Lobel
Publisher:  Wiley
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review by . October 09, 2003
This is a goldmine for explaining the intricacies of meat  preparation. The book explains soup stock, stuffing and  barbecuing. The author distinguishes between the caloric  content, proteins and fats. This work explains how to  pack meat. In fact, the author describes the meat-packing  industry West of Chicago. The author demonstrates how various  food elements are inter-related in the complex interaction  of digestion. Meat …
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