Isbn: 9780316480666 - secrets of the butcher: how to select, cut, prepare, and cook every type of meat (28 resultados)

Condición: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included.

Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condición: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Very Good. Great shape! Has a publisher remainder mark. hardcover Used - Very Good 2018.

Hardcover. Condición: New.

hardcover. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condición: Fine.

BPM. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condición: New. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game.In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat.Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.…

Condición: new.

Hardcover. Condición: new. Hardcover. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game.In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat.Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condición: New. 2018. Hardcover. . . . . .

Condición: New.

Condición: New. 2018. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condición: New.

Condición: New.

Hardcover. Condición: Brand New. 237 pages. 9.75x7.50x1.00 inches. In Stock.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New.

Buch. Condición: Neu. Neuware - This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging Is a sharp knife the best to cut meat Is it better to pre-salt meat several days in advance or just before or after cooking and why Do marinades really works At what temperature is it best to cook meat Is resting the meat after cooking really necessary And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat. …

Condición: NEW.

Condición: New. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game.&Uumlber den AutorArthur Le Caisne.

Hardcover. Condición: new. Hardcover. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game.In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat.Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Buch. Condición: Neu. Secrets of the Butcher | How to Select, Cut, Prepare, and Cook Every Type of Meat | Arthur Le Caisne | Buch | Gebunden | Englisch | 2018 | Black Dog & Leventhal Publishers Inc | EAN 9780316480666 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…

Hardback. Condición: New. A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game.In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat.Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.…