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Meat : getting the best from your main ingredient / Joanna Farrow

By: Material type: TextTextPublication details: London, United Kingdom : New Holland Publishers, c2012Description: 207 pages : illustrations ; 24 cmISBN:
  • 9781847739995
Subject(s): LOC classification:
  • TX 749 .F37 2012
Contents:
Buying meat -- Cuts of meat -- Equipment -- Preparation techniques -- Roasting -- Pot roasting -- Slow roasting -- Frying -- Grilling and barbecuing -- Braising, stewing and casseroling -- Baking -- Basic recipes.
Summary: A guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 recipes. Suitable for those who have ever found themselves in a butchers' shop feeling overwhelmed at the variety of cuts of meat, it begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients. This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 749 .F37 2012 (Browse shelf(Opens below)) c.1 Available NULIB000001816

Includes index.

Buying meat -- Cuts of meat -- Equipment -- Preparation techniques -- Roasting -- Pot roasting -- Slow roasting -- Frying -- Grilling and barbecuing -- Braising, stewing and casseroling -- Baking -- Basic recipes.

A guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 recipes. Suitable for those who have ever found themselves in a butchers' shop feeling overwhelmed at the variety of cuts of meat, it begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients. This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes.

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