Meat Manual

From steaks to roasts, sausages to casseroles

Andrew Webb (Autor)

Buch | Hardcover

192 Seiten

2016
J H Haynes & Co Ltd (Verlag)
9781785210778 (ISBN)

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From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat. Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers, as well as advice on cooking the perfect steaks. Of course great meat needs accompaniments, so there’s tips on making the perfect gravy for the Sunday roast, ‘slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.

Andrew Webb is author of the Haynes Pie Manual and Haynes Baking Manual.

This is a natural addition to our cooking manual series, and will appeal to the male market familiar with the Haynes brand, along with anyone with an interest in cooking great meat dishes. - Tools required, from knives and steels to griddle pans and racks - Background information on history, welfare, health, storage and hygiene facts - Delicious recipes for chicken, turkey, duck, pork, beef, lamb, game and offal - Preparing stocks, gravies, stuffings, rubs, cures and marinades - How to make proper mashed potato, chips, roast potatoes, yorkshire puds and burger buns

Erscheinungsdatum	29.04.2016
Verlagsort	Somerset
Sprache	englisch
Maße	215 x 276 mm
Gewicht	834 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-13	9781785210778 / 9781785210778
Zustand	Neuware