All you need to know about the main ingredient that is meat. This book is designed for the inexperienced cook who likes to eat meat. Its aim is to show you how to prepare delicious, interesting dishes without having the expertise or precision of a master chef. There’s really no mystery to delicious meat cooking – all you need is a little understanding of the quality of meat you choose and some basic knowledge of temperatures, timings and suitable cooking methods for the various cuts. But before you start, consider how you source the meat since much of your success will depend to how well the animal has lived, been slaughtered and hung. Sections include:
How to choose and store meat, preparation techniques and equipment.
Recipes for :
Grilling and barbecuing
Braising and stewing
Includes basic recipes to accompany dishes such as stock, mint sauce, the perfect mashed potatoes and pastry for pies.
About the Author
Joanna Farrow works as a freelance food writer and food stylist. She has written for numerous food magazines and is the author of several books, including Seasonal Preserves, also published by New Holland. She lives in East Sussex.
Series: Cookery School
Number Of Pages: 144
Published: 5th September 2012
Dimensions (cm): 23.6 x 22.0 x 2.4
Weight (kg): 1.04