Meat by Hugh Fearnley-Whittingstall

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  • ISBN 10 0304362220
  • ISBN 13 9780304362226
  • Published Sep 12 2002
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

Meat has always been at the very centre of home cookery, but recent controversies have clouded the whole issue of how meat is produced and sold, and eroded the confidence of cooks. So, the aim of this book is to help the reader find good meat, understand it better and cook it with greater confidence. It first of all covers the basics - everything the reader needs to know about choosing the very best raw materials, understanding the different cuts of each meat and the cooking techniques associated with each of them. The book then moves on to foolproof recipes for meat classics from all around the world - steak and kidney pudding, roast pork with perfect crackling, Irish stew, shepherds pie, pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, jerked pork, feijoida, cozido, curried goat, sate and chili con carne.

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