Field Guide to Meat
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Published on 30. September 2005
Book
Paperback/Softback
400 pages
978-1-59474-017-6 (ISBN)
Description
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.
More details
Series
Language
English
Place of publication
United Kingdom
Publishing group
Andrews McMeel Publishing
Product notice
Paperback (trade)
Dimensions
Height: 149 mm
Width: 114 mm
Thickness: 28 mm
Weight
375 gr
ISBN-13
978-1-59474-017-6 (9781594740176)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and the co-author of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.