Meat : A Kitchen Education (Hardcover) - Peterson, James

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Product Overview

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.

Specifications

Publisher Random House Inc
Mfg Part# 9781580089920
SKU 213775387
Format Hardcover
ISBN10 1580089925
Release Date 10/26/2010
Physical
Dimensions (in Inches) 10.75H x 8.5L x 1.25T
From the Publisher
Editors Note 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.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0336
Publisher Ten Speed Press

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