30 million people in America and 3 million in the UK have switched to a low-carb diet - this means that meat is back in vogue. But, do you really know how to cook meat to release succulent juices and retain its delicious flavour? Do you understand why some cuts of meat should be seared and some slowly braised? Do you make the most of meat or do you cook the same dish time and time again? Step-by-step instructions and photography will show you how and soon you will be cooking Sticky Ribs with Ginger, Malaysian Beef and Aubergine Curry and Spicy Braised Oxtail with Port to perfection. This book includes international specialities such as reindeer, rabbit, goat, veal and ostrich, as well as traditional lamb, beef and pork.
- ISBN10 0600612627
- ISBN13 9780600612629
- Publish Date 15 January 2006
- Publish Status Out of Print
- Out of Print 23 May 2011
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Hamlyn
- Format Hardcover
- Pages 144
- Language English