Cook's Guide To Meat by Lucy Knox


Authors
Lucy Knox
ISBN
9781842153987
Published
Released
10 / 04 / 2007
Binding
Paperback
Pages
128
Dimensions
228 x 297mm

A complete visual guide to selecting, preparing, and cooking with meat.

Includes beef and veal; lamb; pork, bacon, gammon, and ham; and sausages, cured meats, and offal.

Learn all about the different cuts and types of meat, with helpful tips on buying, storing, and handling meat, plus essential nutritional information.

Handy step-by-step techniques cover every method of preparation and cooking, from grinding, stuffing, and trussing to stir-frying, roasting, and broiling.

Over 50 irresistible recipes, including classic dishes such as Chili con Carne, and Roast Leg of Lamb, and many more exciting new combinations such as Venison Sausages with Red Wine Gravy and Polenta.
6.99
RRP: $24.95
72% off RRP


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