The World Encyclopedia of Meat, Game and Poultry
Everything You Need to Know About Beef, Veal, Lamb, Pork, Feathered and Furred Game, Poultry, Sausages and Cured Meats
Seiten
2013
Hermes House (Verlag)
978-0-85723-817-7 (ISBN)
Hermes House (Verlag)
978-0-85723-817-7 (ISBN)
A detailed visual guide to meat and how to prepare it, with 100 classic recipes.
Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Part one of this book is a comprehensive guide to every type of meat, poultry and game. It includes facts and advice about choosing the best cuts, storage and preparation, and cooking techniques. Part two consists of 100 delicious step-by-step recipes. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Part one of this book is a comprehensive guide to every type of meat, poultry and game. It includes facts and advice about choosing the best cuts, storage and preparation, and cooking techniques. Part two consists of 100 delicious step-by-step recipes. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery and Special Occasions. Keith Richmond has written about food and drink for the Sunday Mirror, The Express and the Daily Mail. He is the author of The Musicals of Andrew Lloyd Webber and co-wrote Wine with his wife Lucy Knox.
| Erscheinungsdatum | 09.04.2016 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 175 x 228 mm |
| Gewicht | 853 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-85723-817-5 / 0857238175 |
| ISBN-13 | 978-0-85723-817-7 / 9780857238177 |
| Zustand | Neuware |
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