Mastering the Art of Poultry, Meat & Game: Classic to Contemporary, A Step-by-Step Guide by Anneka Manning

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Beef cheeks braised in red wine

    • jck99nz on September 17, 2020

      Made this as per recipe (except for a substitution - gammon steak cut into lardons for the pancetta), and it was excellent - definitely worth doing again. Makes a large volume, I cooked it in two different casserole dishes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1742663869
  • ISBN 13 9781742663869
  • Published Sep 01 2012
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries Australia
  • Publisher Murdoch Books Pty Ltd

Publishers Text

"Mastering the Art of Poultry, Meat & Game" is for anyone who wants to learn the basics and extend their skills in preparing and cooking poultry, meat and game. With clearly explained step-by-step techniques for everything from jointing, trussing and stuffing, to roasting, braising and poaching, this book will become an indispensable reference. All the essential information is contained within an up-front chapter for easy reference. Topics include how to choose and store ingredients, description and uses of specific ingredients, topic-related equipment and utensils information and techniques. Meat and poultry cookery involves far more than just a flash in the pan or sizzle on the barbecue, but many are daunted by the prospect of complicated techniques and specialist equipment. Mastering the Art of Poultry, Meat & Game will arm you with all the information needed to explore the 165 easy-to-follow and highly approachable recipes contained within these pages.

Other cookbooks by this author