Meat: How to Choose, Cook and Eat It - Couverture rigide

Richardson, Adrian

Couverture rigide

ISBN 10 : 1740666380 ISBN 13 : 9781740666381

Editeur : Hardie Grant Books, 2008

Synopsis

Chef Adrian Richardson is passionate about meat. Whether it s simple minute steak or slow-cooked brisket with red wine and mushrooms, he knows what makes it great, and how to give meat dishes that restaurant-quality edge, with minimum fuss, at home. Covering all the basics, Richardson imparts his extensive knowledge of beef, pork, poultry, venison and much more. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-cooked Pork Belly with Toffee Crisp Crackling and Roast Duck with Pomegranate Glaze, Meat is a comprehensive but friendly cookbook for the whole family, full of great tips for both the novice and the confident home cook.

A propos du livre

À propos de l'auteur

Adrian Richardson has a simple philosophy with his food, which he calls modern Mediterranean , and that is to use the freshest ingredients and keep it simple. He is passionate about his food: he ripens his own avocados and tomatoes, makes his own pasta daily, ages his beef on the bone and uses mushrooms that have only been picked hours before. This must be love! Adrian runs his acclaimed restaurant, La Luna in Melbourne, is a regular chef on the hit TV series Ready, Steady, Cook and is in demand as a guest chef on other television shows and on talkback radio. In the UK he appeared as one of the four chefs in the successful series Boys Weekend on the Good Food Network during spring 2009, which is scheduled for a repeat showing soon.

Détails de l'édition

• Éditeur: Hardie Grant Books
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 1740666380
• ISBN 13: 9781740666381
• Reliure: Relié
• Nombre de pages: 368
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible