Cookery School: Meat
Seiten
2012
New Holland Publishers Ltd (Verlag)
978-1-84773-999-5 (ISBN)
New Holland Publishers Ltd (Verlag)
978-1-84773-999-5 (ISBN)
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A guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 recipes. Suitable for those who have ever found themselves in a butchers' shop feeling overwhelmed at the variety of cuts of meat, it begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients.
This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes. If you have ever found yourself in a butchers' shop feeling overwhelmed at the variety of cuts of meat, then this is the book for you. Cooking meat doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at the various cuts of meat available with invaluable advice on sourcing and choosing ingredients. A comprehensive techniques section follows covering essential skills such as slicing, carving and de-boning and seasoning. Once the basics have been mastered, choose from 50 mouthwatering yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Meat" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.
This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes. If you have ever found yourself in a butchers' shop feeling overwhelmed at the variety of cuts of meat, then this is the book for you. Cooking meat doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at the various cuts of meat available with invaluable advice on sourcing and choosing ingredients. A comprehensive techniques section follows covering essential skills such as slicing, carving and de-boning and seasoning. Once the basics have been mastered, choose from 50 mouthwatering yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Meat" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.
Joanna Farrow works as a freelance food writer and food stylist. She has written for numerous food magazines and is the author of several books, including Seasonal Preserves, also published by New Holland. She lives in East Sussex.
| Erscheint lt. Verlag | 5.9.2012 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 211 x 231 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-84773-999-7 / 1847739997 |
| ISBN-13 | 978-1-84773-999-5 / 9781847739995 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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