An essential resource for every home cook or chef,
Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.
eBook - ePub
Field Guide to Meat
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
- 311 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Field Guide to Meat
How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
About this book
Information
Topic
ArtSubtopic
Culinary ArtsTable of contents
- Cover
- Title Page
- Copyright
- Contents
- Introduction
- I. Beef
- II. Veal
- III. Pork
- IV. Lamb
- V. Poultry and Game Birds
- VI. Game and Other Domesticated Meats
- VII. Sausage and Cured Meats
- Roasting Chart
- Index
- Sources
- Acknowledgments
- About the Author
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Yes, you can access Field Guide to Meat by Aliza Green in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over 1.5 million books available in our catalogue for you to explore.