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.
- ISBN10 0304362220
- ISBN13 9780304362226
- Publish Date 12 September 2002
- Publish Status Cancelled
- Out of Print 21 February 2005
- Publish Country GB
- Publisher Hodder & Stoughton
- Imprint Hodder & Stoughton Ltd
- Format Hardcover
- Pages 480
- Language English