Meat: How to Choose, Cook and Eat It by Adrian Richardson

  • The perfect steak (page 28)

    from Meat: How to Choose, Cook and Eat It Meat by Adrian Richardson

    • Categories: Grills & BBQ; How to...; Main course
    • Ingredients: beef steaks
    • Accompaniments: Garlic butter
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Notes about this book

Notes about Recipes in this book

  • Oma's Dutch croquettes

    • Petrakisses on October 18, 2022

      They tasted lovely, however I would be mindful of how finely you "mince" the cooked meat. I recall the meat in croquettes I enjoyed in Holland were more of a "pulled beef" consistency which I find to be more appetising.

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  • ISBN 10 1740666380
  • ISBN 13 9781740666381
  • Published Nov 01 2008
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

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 variety—including beef, pork, poultry, venison, and game—it 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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