The Meat Cookbook

Author: DORLING KINDERSLEY
Homepage_9781409345022

Stock information

General Fields

  • : $49.99(AUD)
  • : 9781409345022
  • : Dorling Kindersley Ltd
  • : DK
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  • : June 2014
  • : 276mm X 229mm
  • : United Kingdom
  • : 49.99
  • : August 2014
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  • :
  • : books

Special Fields

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  • : DORLING KINDERSLEY
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  • : Hardback
  • : 1
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  • :
  • : 641.66
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  • :
  • : 320
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Barcode 9781409345022
9781409345022

Description

This is your master guide to cooking meat. Know the cuts and master the skills, The Meat Book will help you conquer cooking meat, with over 300 meat recipes combined with expert advice about getting the best from quality meats and experimenting with more unusual cuts. With butchery courses on the rise and people wanting quality cuts of meat at a good price, The Meat Book is here to help you learn everything about cooking meat, from top to tail. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats. To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings. With expert advice from butchers on the best cooking techniques, The Meat Book is the perfect guide to help you prepare and cook delicious cuts of meat.

Author description

Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has co-authored eight titles, including Sausage (DK, 2012) and Ultimate Venison (Swan Hill Press, 2007). Nichola runs her own farm and has hands-on knowledge of producing award-winning meat. The recipes are co-written by experienced cookery writers who specialise in meat recipes.