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Meat: Delicious Dinners for Every Night of the Week

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Meat

Delicious Dinners for Every Night of the Week

By Adrian Richardson

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Format: Paperback, 368 pages
Published In: Australia, 01 September 2009
Meat is a comprehensive cookbook with great tips and information on processing meat, the different cuts, preparation and storage methods and delicious recipes. Meat will illuminate and educate keen home cooks who would like to learn more about the meat we eat; where it comes from and various ways to use different meats. It is also a solid collection of recipes, including sauces, stocks and other meaty basics. The chapters are divided into meat type, making the book as user-friendly as possible. Chapter introductions, as well as short pieces at the beginning of each recipe, impart further knowledge with the friendly and knowledgeable character of author Adrian Richardson running through the narrative. Cooks will be delighted with the enticing recipes like twice-cooked Pork Belly with Toffee Crisp Crackling and old favourites such as Steak and Kidney Pie. This cookbook will become a family favourite that is used again and again - referred to as much for the information as for the appealing recipes. With its warm and friendly yet modern design it will inspire and give confidence to people to learn and try new things.

About the Author

Covering the basics, this book imparts the author's knowledge of beef, pork, poultry, venison and more. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-cooked Pork Belly with Toffee Crisp Crackling, Roast Duck with Pomegranate Glaze and even the perfect meat pie, it helps in making great meals at home.

EAN: 9781740668064
ISBN: 1740668065
Publisher: Hardie Grant Books
Dimensions: 25.5 x 21.1 centimetres (0.86 kg)
Age Range: 15+ years
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Tracy on
 
A fantastic cookbook! It is unique from a lot of the others on the market. Obviously featuring meat, it not only gives you a great range of inspiring meals but also takes you on a journey with each type of meat, taking you through farming processes, the abbatoir and the butcher with the types of cuts of meet and best ways to cook. A book that brings some thought to what you are actually eating. Has inspired me to look at different cuts of meet to the usual standard and try things like grass fed instead of grain fed. Also a good section of accompanyments.

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