Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut - Tapa blanda

Libro 9 de 13: Field Guide

Green, Aliza

 
9781594740176: Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Tapa blanda
ISBN 10: 1594740178 ISBN 13: 9781594740176
Editorial: Quirk Books, 2005

Sinopsis

At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
 
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
 
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
 
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and the co-author of the James Beard Award–winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Quirk Books
Año de publicación
2005
Idioma
Inglés
ISBN 10 
1594740178
ISBN 13 
9781594740176
Encuadernación
Tapa blanda
Número de páginas
400
Contacto del fabricante
no disponible
Persona responsable
no disponible