The Connoisseur's Guide to Meat

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Sterling Publishing Company, Inc., 2009 - Всего страниц: 256

From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore’s delight. Gourmets will appreciate the book’s accurate and comprehensive information about when, where, and how to buy meat; how to tell if it’s fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes.

A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.

 

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Содержание

Meat and farming
8
Packaging
24
Cooking techniques
44
Stocks
56
BEEF
65
Loin
90
Round
98
Shank
106
Veal
116
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