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• by:
• Schwartz, Joan

Here are the special recipes of celebrated chefs like Anita Lo, Bobby Flay, Mitchel London, and Patricia Yeo. These chefs work their magic with beef, lamb, veal, and pork in combination of a variety of both white and sweet potatoes. Roasted, braised, or grilled, turned into soups, salads, croquettes or stews, these ingredients are the stuff of endless possibilities.

Following a fact-filled Introduction, this book takes us from simple preparations such as Grilled Rosemary-Marinated New York Strip Steak with Potato Gratin, and Country-Style Veal Chops with Potatoes and Mushrooms, to eye-opening (but eminently doable) creations such as Slow-Braised Veal and Vanilla Sweet Potato Shepherd's Pie, Braised Short Ribs with Mashed Boniato and Gingered Baby Bok Choy, and Indian Spiced Rack of Lamb with Potato Tikki and Mint Yogurt.

With the renaissance of comfort food in full swing, Meat and Potatoes is a must-have cookbook and an ideal gift for cooks of all levels.