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Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game cookbook by Dave Kell

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Books : Cooking : English
 

Recipes are only as good as their ingredients, especially when it comes to meat. That's why having a good
understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby &
White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking
meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different
preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing
recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts,
why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with
photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and
recipes from the leading chefs and restaurants in Britain.                                                             

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