From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat. Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers, as well as advice on cooking the perfect steaks. Of course great meat needs accompaniments, so there's tips on making the perfect gravy for the Sunday roast, 'slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.
About the Author
Andrew Webb is author of the Haynes Pie Manual and Haynes Baking Manual.
This is a natural addition to our cooking manual series, and will appeal to the male market familiar with the Haynes brand, along with anyone with an interest in cooking great meat dishes. - Tools required, from knives and steels to griddle pans and racks - Background information on history, welfare, health, storage and hygiene facts - Delicious recipes for chicken, turkey, duck, pork, beef, lamb, game and offal - Preparing stocks, gravies, stuffings, rubs, cures and marinades - How to make proper mashed potato, chips, roast potatoes, yorkshire puds and burger buns
Number Of Pages: 192
Published: 7th April 2016
Publisher: HAYNES PUBLISHING GROUP
Country of Publication: GB
Dimensions (cm): 27.2 x 21.2
Weight (kg): 0.83