Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut - Couverture souple

Livre 9 sur 13: Field Guide

Green, Aliza

 
9781594740176: Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Couverture souple
ISBN 10 : 1594740178 ISBN 13 : 9781594740176
Editeur : Quirk Books, 2005

Synopsis

At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
 
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
 
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
 
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce .

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Quirk Books
Date d'édition
2005
Langue
anglais
ISBN 10 
1594740178
ISBN 13 
9781594740176
Reliure
Broché
Nombre de pages
312
Coordonnées du fabricant
non disponible
Personne responsable
non disponible