The Real Meat Cookbook
Seiten
1993
|
New edition
Chatto & Windus
978-0-7011-6050-0 (ISBN)
Chatto & Windus
978-0-7011-6050-0 (ISBN)
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Reflecting the changes that have revolutionized eating habits in the last decade, this book contains 200 recipes from Britain, France, Italy and the world. It puts the emphasis on the need to understand how the ingredients bought in shops are produced. Bissell is the author of "A Cook's Calendar".
Reflecting the changes that have revolutionized eating habits in the last decade, this book contains 200 recipes from Britain, France, Italy and the world. It puts the emphasis on the need to understand how the ingredients bought in shops are produced. Each of the central chapters explains the methods used to rear animals for meat, then outlines the choices available to the consumer in terms of animal welfare and quality of produce. Frances Bissell is the author of "A Cook's Calendar", "The Pleasures of Cooking" and "Sainsbury's Book of Food".
Reflecting the changes that have revolutionized eating habits in the last decade, this book contains 200 recipes from Britain, France, Italy and the world. It puts the emphasis on the need to understand how the ingredients bought in shops are produced. Each of the central chapters explains the methods used to rear animals for meat, then outlines the choices available to the consumer in terms of animal welfare and quality of produce. Frances Bissell is the author of "A Cook's Calendar", "The Pleasures of Cooking" and "Sainsbury's Book of Food".
| Erscheint lt. Verlag | 5.8.1993 |
|---|---|
| Zusatzinfo | illustrations |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 180 x 240 mm |
| Gewicht | 985 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-7011-6050-0 / 0701160500 |
| ISBN-13 | 978-0-7011-6050-0 / 9780701160500 |
| Zustand | Neuware |
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