The Meat Cookbook
Seiten
2014
DK (Verlag)
978-1-4093-4502-2 (ISBN)
DK (Verlag)
978-1-4093-4502-2 (ISBN)
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A guide to cooking meat that comes with over 300 meat recipes combined with expert advice about getting the best from quality meats and experimenting with more unusual cuts. It also includes meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, and over 50 step-by-step techniques on how to cook a turkey, and how to make sausages.
Absolutely everything you need to know about meat
This is your one-stop guide to meat - how to choose, prepare, cook, and enjoy it. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks.
Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher's art with home butchery skills.
Discover why cuts matter, how to recognize top-quality meat, the most reliable test for doneness, and much, much more.
Cook more than 300 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations.
With the Meat Cookbook, you can become a master of meat.
Absolutely everything you need to know about meat
This is your one-stop guide to meat - how to choose, prepare, cook, and enjoy it. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks.
Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher's art with home butchery skills.
Discover why cuts matter, how to recognize top-quality meat, the most reliable test for doneness, and much, much more.
Cook more than 300 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations.
With the Meat Cookbook, you can become a master of meat.
Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has co-authored eight titles, including Sausage (DK) and Ultimate Venison (Swan Hill Press). Nichola runs her own farm and has hands-on knowledge of producing award-winning meat. The recipes are co-written by experienced cookery writers who specialise in meat recipes.
| Erscheint lt. Verlag | 1.9.2014 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 236 x 282 mm |
| Gewicht | 1758 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-4093-4502-5 / 1409345025 |
| ISBN-13 | 978-1-4093-4502-2 / 9781409345022 |
| Zustand | Neuware |
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