Meat A Kitchen Education (Hardcover)
|Author: James Peterson|
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|Award-winning author and culinary expert Peterson presents a comprehensive guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson''s unassuming yet authoritative style.|
From the Publisher:
A comprehensive visual guide to cooking all cuts of meat using every cooking method, from an award-winning cookbook author.
James Peterson is renowned for his encyclopedic cookbooks that are cornerstones in kitchen libraries across the country. His latest, Meat, offers over 175 classic recipes and 500 step-by-step photographs for preparing poultry, beef, pork, lamb, veal, game, pâtés, stocks, and sausages. Peterson explains the various cooking methods for meat, from sauteing to grilling to stir-frying, and his photos illustrate how to work with different cuts, critical points during the cooking process, and carving techniques. Whether it’s Slow-Roasted Duck Thighs with Sauerkraut or Moroccan-Style Braised Lamb Shoulder, Meat contains all the instruction needed to achieve perfect results.