The Meat Cookbook
Know the Cuts, Master the Skills, over 250 Recipes
Seiten
2021
DK (Verlag)
978-0-241-49131-7 (ISBN)
DK (Verlag)
978-0-241-49131-7 (ISBN)
A meat feast awaits! Become an expert on buying, preparing, and cooking meat.
From discovering why cuts matter to learning how to recognise top-quality meat, this is your one-stop, practical guide. It contains everything you've ever wanted to know about meat.
Inside the pages of this meat recipe book, you'll find:
- A comprehensive course in preparing and cooking meat with over 250 recipes
- Recipes feature timing and temperature charts to help you create the perfect flavour, plus help you choose which herbs go with different dishes
- A unique "How to Butcher" section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home
- Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test your meat for rare, medium and well-done cooking stages, and how to experiment with flavour pairings
Whether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying.
Find out everything there is to know about well-raised meat - where to buy it and why it tastes better. Cook more than 250 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. With this butchery and cookery book in-one, you'll become a connoisseur in no time! Looking as good on your coffee table as the dishes that you can create with it's content, The Meat Cookbook is the perfect gift for any meat lover.
From discovering why cuts matter to learning how to recognise top-quality meat, this is your one-stop, practical guide. It contains everything you've ever wanted to know about meat.
Inside the pages of this meat recipe book, you'll find:
- A comprehensive course in preparing and cooking meat with over 250 recipes
- Recipes feature timing and temperature charts to help you create the perfect flavour, plus help you choose which herbs go with different dishes
- A unique "How to Butcher" section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home
- Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test your meat for rare, medium and well-done cooking stages, and how to experiment with flavour pairings
Whether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying.
Find out everything there is to know about well-raised meat - where to buy it and why it tastes better. Cook more than 250 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. With this butchery and cookery book in-one, you'll become a connoisseur in no time! Looking as good on your coffee table as the dishes that you can create with it's content, The Meat Cookbook is the perfect gift for any meat lover.
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, 2012) and Ultimate Venison (Swan Hill Press, 2007). 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 specialize in meat recipes.
| Erscheinungsdatum | 16.05.2022 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 236 x 283 mm |
| Gewicht | 1595 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-241-49131-2 / 0241491312 |
| ISBN-13 | 978-0-241-49131-7 / 9780241491317 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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