The Meat Cookbook

Product Information

There are a ton of great cookbooks on all sorts of subjects, but I want to recommend five of my favorite meat driven cookbooks. Iron Chef Michael Symon is a wildly successful restauranteur, well-known TV personality, and veritable meat lover. Cook more than 300 of the world’s best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible. Replete with illustrations, photographs, recipes, and pointers, this might very well be the all-inclusive guide you’ve been looking for.

Cook more than 250 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef, and Barbecued Moroccan Lamb. Now based in Portland, Oregon, Jacob specialises in entertainment, technology and alcohol reporting.But the book isn’t only about world cuisine, it features many of the less well-known meats from these shores as well with recipes for mutton, buffalo, kid goat and wild rabbit. It’s inspirational, interesting, and sheds a lot of light on the struggles food producers go through. Good look cooking, we hope you find a recipe you love, and stop in Lake Geneva Country Meats to make it happen! Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher’s art with home butchery skills.

That’s truer now than ever before, as more men adopt a conscientious approach toward their eating habits. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth farm stories and meat-first carcass balanced seasonal recipes. You’ll learn all sorts of best techniques that can be applied to a wide variety of cooking, and best of all, it’s all backed up by science! For all ebook purchases, you will be prompted to create an account or login with your existing HarperCollins username and password.All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations.

There’s a little tone here of being in cooking school which is great, because — when you have been seduced by the accompanying picture of the dish — you really don’t want to fail. Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. We hope you will splatter it with sauce and keep it on your kitchen shelf as a well loved guide for how to get the best out of lovingly produced, sustainably reared meat. Some of his recipes are out of what normal people can cook…you’re probably not making a whole pig every day…but he has great recipes for every day celebrations, and his side dish, seasoning, and drink recipes are really fun.About the Contributor(s): Chef Keith Sarasin’s love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays. There are recipes, diverse and flavor packed, plus excellent descriptions of meats, cuts, and techniques that only experienced meat fanatics could supply. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer).