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Index
FOREWORD BY JAMIE OLIVER
INTRODUCTION
GLOSSARY OF TECHNIQUES
BEEF
*
01. Rib-eye, T-bone & Strip Steaks cut less than 1″
02. Rib-eye, T-bone & Strip Steaks cut over 1″
03. Chuck Steaks & Leaner-Cut Steaks
04. Filet Mignon
05. Hamburgers/Cheeseburgers
*
06. Châteaubriand
07. Boneless Beef Roast
*
08. Beef Back Ribs
09. Brisket
PORK
*
10. Pork Chops (Rib & Loin) cut less than 1″
11. Pork Chops (Rib & Saddle) cut over 1″
12. Pork Tenderloin
*
13. Boneless Pork Loin
*
14. Pork Butt or Picnic Ham
15. Spareribs “St. Louis-Cut Ribs” & Baby Back Ribs
LAMB
*
16. Lamb Chops (Saddle & Rib)
*
17. Leg of Lamb
CHICKEN
*
18. Chicken Breast & Thighs (Bone-in)
19. Chicken Breast (Boneless, Skinless)
*
20. Whole Chicken (Spatchcock/Butterflied)
21. Chicken Wings
FISH & MISC.
*
22. Grilled Fish Steak
23. Grilled Fish Filet
24. Hot Dogs & Other Cooked Sausages
25. Grilled Vegetables
Copyright
About the Publisher
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