Meat: How To Choose, Cook & Eat It. This item is unavailable.
10 ratings by Goodreads
Language: English
Published by Hardie Grant, 2008
- Hardcover
- Used
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
5-star seller
AbeBooks seller since July 2, 2009
Unavailable
Hardcover
Condition: Used - Very good
US$ 49.61
Item description from seller
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G1740666380I4N00
- Title
- Meat: How To Choose, Cook & Eat It
- Author
- Adrian Richardson
- Publisher
- Hardie Grant
- Publication year
- 2008
- Condition
- Very Good
- Dust jacket
- No Jacket
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1740666380
- ISBN 13
- 9781740666381
- Item weight
- 3.3 pounds
Whether it’s a simple steak or slow-cooked brisket with red wine and mushrooms, this passionate recipe collection shows how to give any meat dish restaurant-quality flavor with minimum fuss. Covering all the basics and every meat variety?including beef, pork, poultry, venison, and game?it offers such tantalizing recipes as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-Cooked Pork Belly with Toffee Crisp Crackling, and Roast Duck with Pomegranate Glaze. Comprehensive but easily accessible, this is the perfect resource for the novice and the confident home cook alike.
"Synopsis" may belong to another edition of this title.
About the Author
Adrian Richardson is the head chef at his restaurant, La Luna.
"About the title" may belong to another edition of this title.