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The Meat Cookbook

The Meat Cookbook

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Whether you want to learn how to slow-cook for maximum flavour or create the perfect Sunday roast, this cookbook has all the answers for meat lovers keen to try working with different meats and cuts. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready. With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence. But also here you’ll see the extended range of today’s British meat cuisine, employing ideas from across the glove.

It takes you through the modern landscape of carnivorous consumption, from misleading labels to industry changes to ongoing trends. We hope you will splatter it with sauce and keep it on your kitchen shelf as a well loved guide for how to get the best out of lovingly produced, sustainably reared meat. I think this book does an incredible job of making certain topics like breeds of cattle very simple to understand, which is not the easiest thing to do. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. As any meat-loving man can attest, there’s so much more to the process than picking up the first cut you see and throwing it on the grill.Replete with illustrations, photographs, recipes, and pointers, this might very well be the all-inclusive guide you’ve been looking for. Jess uses unique flavor and ingredient combinations that I haven’t seen before and her spice combinations are really, truly on point. All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats. Rodney Scott is a James Bear award winning BBQ pitmaster who is renowned for whole hog BBQ using wood fire pits.

No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table. step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations. Looking as good on your coffee table as the dishes that you can create with it's content, The Meat Cookbook is the perfect gift for any meat lover.Cook more than 300 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. There are recipes, diverse and flavor packed, plus excellent descriptions of meats, cuts, and techniques that only experienced meat fanatics could supply. Now based in Portland, Oregon, Jacob specialises in entertainment, technology and alcohol reporting.

Lidgate’s: The Meat Cookbook displays the detailed knowledge that comes with decades, if not centuries, of tradition plus the lessons learned from a family of superior butchers.

Our founding principles of farming in partnership with nature, using native breeds to convert glorious grass into majestic meat, and supporting family farms not factory farms, are of course at its core. With more than 300 recipes covering pork, lamb, beef, poultry, game, and offal, The Meat Cookbook is loaded with authentic international recipes such as Feijoada (Brazilian stew), Frango Piri Piri (Portuguese spicy chicken), Andalucian Tripe, and much more. Jacob Osborn is an accomplished author and journalist with over 10 years of experience in the media industry.

Taking you on a seasonal journey, this book recommends the best breeds, advises which cuts suit certain styles of cooking, as well as outlining key butchery techniques. All the recipes include timing and temperature charts for perfect results every time, and there’s expert advice on pairing meats with other foods for exciting flavor combinations.In this popular cookbook, he delivers over 100 recipes for steaks, wings, and everything in between. Within these pages, you’ll discover a wondrous array of meat-centric recipes, courtesy of pitmasters, butchers, hunters, and world-famous chefs. Someone you cook for – the recipes in this book will make their life more delicious and who can’t appreciate that? The recipes are not just meat and two veg, but provide cooking that is devised for the way we live today. So between the recipes that follow the farming year and reflect the seasonality of ingredients, you will find short explorations of food and farming issues, championing native breeds, examining the loss of small family farms, abattoirs, the glory of venison, and the concept of cooking flow.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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