Meat: Cook's Kitchen Reference by Lucy Knox and Keith Richmond

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  • ISBN 10 0754814815
  • ISBN 13 9780754814818
  • Published Jan 27 2006
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

  • A comprehensive visual guide to selecting, preparing and cooking meat


  • Includes lamb; pork, bacon, gammon and ham; beef and veal; and sausages, cured meats and offal


  • Over 70 irresistible recipes, all show in step-by-step easy to follow photographic instructions, with over 400 colour pictures in total


  • Handy step-by-step techniques cover every method of preparation and cooking, from mincing, stuffing and trussing to stir-frying, roasting and grilling


  • Recipes include classic dishes such as Beef Wellington, Glazed Ham and Roast Leg of Lamb, and also more international favourites and innovative new ideas such as Venison Sausages with Red Wine Gravy and Polenta


  • Learn all about the different cuts and types of meat, with helpful tips on buying, storing and handling meat, plus essential nutritional information

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