Cooking Meat : : a Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat
Book - 2020 641.66 Sa 1 On Shelf No requests on this item
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Locations
Call Number: 641.66 Sa
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
641.66 Sa | 4-week checkout | On Shelf |
Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple paired-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time.
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PUBLISHED
Canada : Penguin Random House, 2020.
Year Published: 2020
Description: 408 p.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9780525610342
0525610340
SUBJECTS
Cooking (Meat)
Meat cuts.