Cookery School: Meat
Published on 1. December 2016
208 pages
978-1-60765-405-6 (ISBN)
Description
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 techniques section follows covering the essential skills of meat preparation. Once the basics have been mastered, choose from 50 mouthwatering yet simple recipes, each clearly explained. 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.
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Joanna Farrow
Cookery School: Meat
Book
09/2012
New Holland Publishers Ltd
€44.75
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Person
JOANNA FARROW is an experienced food writer and food stylist. She is the author of dozens of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes, and chocolate. Joanna worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook.
Content
- Intro
- Title
- Contents
- Introduction
- Buying meat
- Cuts of meat
- Equipment
- Preparation techniques
- Roasting
- Pot roasting
- Slow roasting
- Frying
- Grilling and Barbecuing
- Braising, Stewing and Casseroling
- Baking
- Basic recipes
- Index
- About the Author
- Copyright
