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The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting,...
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Recogida:
Recogida local gratis en Orange, California, Estados Unidos.
Envío:
USD5,97 (aprox. 5,13 EUR) USPS Media MailTM.
Ubicado en: Orange, California, Estados Unidos
Entrega:
Entrega prevista entre el lun. 17 nov. y el mié. 19 nov. a 94104
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N.º de artículo de eBay:235638956727
Características del artículo
- Estado
- Binding
- Hardcover
- Weight
- 3 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780395904923
Acerca de este producto
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0395904927
ISBN-13
9780395904923
eBay Product ID (ePID)
256757
Product Key Features
Book Title
Complete Meat Cookbook : A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal
Number of Pages
688 Pages
Language
English
Publication Year
1998
Topic
Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
48.4 Oz
Item Length
10.2 in
Item Width
7.1 in
Additional Product Features
Intended Audience
Trade
LCCN
98-028216
TitleLeading
The
Reviews
"Rambling good humor . . . inventive, eclectic recipes." The Los Angeles Times "The Text is fun to read, and the recipes are . . .diverse . . . Highly recommended." Library Journal
Edition Description
Teacher's edition
Synopsis
"Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America's foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choosethe best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes * hundreds of extraordinary recipes, from such "Great Meat Dishes of the World" as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye * handy recipe tags like "Fit for Company," "In a Hurry," and "Great Leftovers" that help you match each dish to the occasion * at-a-glance guides to all the major cuts, with a full-color photo of each * recipes for handcrafted sausages, p'tés, confits, and hams * recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb * recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers' market, to tips that will make you a grill and barbecue pro., The authors of "Hot Links and Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing, seasoning and preparing beef, pork, lamb, and veal to suit contemporary tastes. Stories and tips accompany the more than 230 recipes. 16 color photos.
LC Classification Number
TX749.A36 1998
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