Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game by by Dave Kelly, Glenn Keefer and John Hogan
English | 2013 | ISBN: 1592335810 | ISBN-13: 9781592335817 | 224 pages | PDF | 25 MB
Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques.