Cooking Meat

Viac o knihe

This comprehensive guide is a must-have for meat enthusiasts, authored by Peter Sanagan, a trained chef and experienced butcher. It covers everything from sustainable farming practices to understanding meat cuts and their labels. With over 120 recipes, it features childhood favorites like Meatballs and Crispy Baked Chicken Wings, classic comfort dishes such as Fried Chicken and Steak and Ale Pie, elevated options like Duck Confit, and international delights like Lamb Biryani, alongside simpler fare like Roasted Fresh Ham. The book also includes essential butchery techniques and detailed instructions for tackling meaty challenges, including stuffing sausages, cooking the perfect steak, carving poultry, making bacon, and roasting a flawless chicken. A master guide for common meat cuts is provided, detailing the best cooking methods for each, whether roasting, braising, grilling, sous vide, or pressure cooking. This resource serves as a guided tour of the butcher's case, equipping readers with the knowledge and skills to transform their passion for meat into culinary expertise, ensuring they achieve the best results every time they cook.