Good Meat : : the Complete Guide to Sourcing and Cooking Sustainable Meat
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Equipment and ingredients -- Beef -- Lamb -- Pork -- Rabbit -- Poultry -- What came first? : Pastured egg recipes -- Side dishes -- Sources.
REVIEWS & SUMMARIES
Summary / AnnotationAuthor Notes
COMMUNITY REVIEWS
Meat submitted by seadocks on August 7, 2012, 8:06pm I love to read cookbooks, all kinds of cookbooks, even cookbooks I will never make a single recipe out of. Do you know why?, because you can read about techniques you might not have thought of or get inspiration to swap in your own ingredients. This book is big, its heavy, and its nice to look at. I always check books like this out at the library before I buy them for my collection to see if I will use it enough to justify the expense. So now you are wondering if it is worth the money and I will have to say NO. Not when you can get it from the library. Don't get me wrong it is a great book, but I cannot afford to make meat like this that much, where I would need to have this book around for inspiration and what not. I got a few good recipes from it and some new ideas but for the most part I will just check it out again when I need it. Cook on, dudes, cook on.
PUBLISHED
New York : Stewart, Tabori & Chang, 2010.
Year Published: 2010
Description: 399 p. : ill. (chiefly col.) ; 28 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781584798637
1584798637
SUBJECTS
Cooking (Meat)
Cooking (Poultry)
Sustainable living.
Meat industry and trade -- Environmental aspects.