Reviews for Life with working parents

The average rating for Life with working parents based on 2 reviews is 5 stars.

Review # 1 was written on 2012-11-26 00:00:00 Micah Allen Old but useful if you eat meat. I got this book because I've only recently started cooking meat at home again and things just aren't called what I remembered. Although the point of the book is to help you save money by buying a big chunk of meat and cutting your own steaks and roasts out of it, my freezer won't keep a pint of ice cream frozen, so I'm not going to be doing any bulk buying and home butchering. Instead I used it to learn how to how to actually ignore the labels and recognize the cut of meat, its value and the way to cook it. So now if I see, "Cordelico Sirloin" I know it's really "flap meat" and more appropriate for Beef Burgandy or carne asada than a steak. And if I can find it labeled as "flap meat" it will be cheaper, even if it is the exact same quality at the same store. Since it was written in 1975, you won't see the newest marketing names in this book. You can find plenty of web sites that will translate - "Cabrosa Steak" = "Ball Tip" - for a handy guide and that's probably more than enough for most people. But being a) a cheapskate, b)a total nerd and c)a remedial student of edible flesh who didn't know any more what to do with a ball tip than a cabrosa, this book was perfect for me. And really, if you are interested, the explanations here are clear and the concepts aren't hard to grasp if you are willing to relate the meat back to the animal. For instance, with beef, there are only 9 basic "Primal" cuts of meat and if you understand where they come from and their basic properties, all the smaller cuts make total sense.

Review # 2 was written on 2013-02-23 00:00:00 Marlene Mclain I inherited this book from my mother-in-law when she downsized her house. I still use it frequently. Plus it has some great stories. I today learned that Merle Ellis died last month after a lengthy illness. Imagine a career made out of cutting meat on television and teaching people how to dit and what to do with it once you cut it.