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Easter feasts from butcher Peter Sanagan's new book, Cooking Meat


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It took going to culinary school for me to learn how to break down a whole chicken. Mastering the skill is, in a word, empowering. And as Toronto butcher Peter Sanagan puts it in his debut book,
Cooking Meat (Appetite by Random House, 2020), essential.
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Sure, some deft knife work saves you money, which is not to be understated. But you also gain the satisfaction of better understanding a foundational food, not to mention a starting point for plenty of meals. ....

Georgian Bay , United Kingdom , Peter Chou , Theresa Tam , Peter Sanagan , Laura Brehaut , Murray Thunberg , Random House , George Brown College , Cooking Meat , Meat Locker , Mistura Restaurant , ஜார்ஜியன் வளைகுடா , ஒன்றுபட்டது கிஂக்டம் , பீட்டர் ச Ou , தெரேசா டாம் , பீட்டர் சனகன் , சீரற்ற வீடு , ஜார்ஜ் பழுப்பு கல்லூரி , சமையல் இறைச்சி , இறைச்சி லாக்கர் , மிஸ்டுரா உணவகம் ,

Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat


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Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat Back to video
“Rack of lamb is a special cut,” writes Peter Sanagan. So special, it takes pride of place on the cover of his debut book,
Cooking Meat.
The most tender cut of lamb, I distinctly remember the first time I ever cooked it on my own. Placing it on the grill, it felt precious in no small part due to the cost and I savoured every minute of both cooking and sharing it.
Sanagan typically gravitates towards leg of lamb for Easter, but this year, given the curtailed celebrations, may cook rack of lamb for his wife and five-year-old son instead. ....

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