Meat : getting the best from your main ingredient / Joanna Farrow
Material type:
TextPublication details: London, United Kingdom : New Holland Publishers, c2012Description: 207 pages : illustrations ; 24 cmISBN: - 9781847739995
- TX 749 .F37 2012
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 749 .F37 2012 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001816 |
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| GC TX 747 .S58 2008 Sushi : 40 delightful Japanese Dishes for all occasions. | GC TX 748.S24 .M67 2016 Salmon : everything you need to know + 45 recipes / | GC TX 749 .B37 2011 Meat : 200 simple & succulent recipes / | GC TX 749 .F37 2012 Meat : getting the best from your main ingredient / | GC TX 749 .M43 2006 The Meat, Poultry & Game Bible / | GC TX 749 .M95 2014 The Meat Hook meat book : buy, butcher, and cook your way to better meat / | GC TX 749 .S36 2010 Meat : identification, fabrication, utilization / |
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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