Meat: How to Choose, Cook & Eat It

✍ Scribed by Adrian Richardson

Publisher: Hardie Grant Books
Year: 2008
Tongue: English
Leaves: 260
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

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 varietyincluding beef, pork, poultry, venison, and gameit 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.

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