Meat
Subtitle: getting the best from your main ingredient
By: Joanna Farrow
Publisher: New Holland UK
Published: 2012
Language: eng
Number of pages: 207
ISBN-13: 9781847739995
Subjects: Cooking (Meat)
Other titles: Cookery school meat :
Description: 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.
Notes: At head of title: Cookery school.

Includes index.