000			01319nam a2200229Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9781847739995
040			_cNULRC
050			_aTX 749 .F37 2012
100			_aFarrow, Joanna. _eauthor
245		0	_aMeat : _bgetting the best from your main ingredient / _cJoanna Farrow
260			_aLondon, United Kingdom : _bNew Holland Publishers, _cc2012
300			_a207 pages : _billustrations ; _c24 cm
365			_bPHP2753
504			_aIncludes index.
505			_aBuying meat -- Cuts of meat -- Equipment -- Preparation techniques -- Roasting -- Pot roasting -- Slow roasting -- Frying -- Grilling and barbecuing -- Braising, stewing and casseroling -- Baking -- Basic recipes.
520			_aA 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.
650			_aCOOKING -- MEAT
942			_2lcc _cBK
999			_c4057 _d4057