If you still don’t know the difference between Porterhouse and Chateaubriand, pick up a copy of the Meat Bible ($26) before your next trip to a steakhouse. The Lobel family of master butchers share their knowledge of the differing tastes, textures, flavors, fat content, and even the best uses for each cut of meat, veal, pork lamb, poultry and more. The Meat Bible also includes 150 tasty recipes and how-to instruction on meat-handling techniques.
