Cover art for Meat The Art of Cooking Meat
Published
Ullmann, June 2015
ISBN
9783848007561
Format
Hardcover, 144 pages
Dimensions
24.5cm × 19cm

Meat The Art of Cooking Meat by &

Not in stock
Fast $7.95 flat-rate shipping!
Only pay $7.95 per order within Australia, including end-to-end parcel tracking.
100% encrypted and secure
We adhere to industry best practice and never store credit card details.
Talk to real people
Contact us seven days a week – our staff are here to help.

Meat Lovers, rejoice! 'The Art of Cooking Meat' is a dream book for carnivores, with more than 60 meat recipes from hearty (a good old pepper steak, anyone?) to sophisticated (confit of lamb shanks with saffron), covering a full range of meat cuts and preparation techniques.

Whether you're planning a Sunday roast for the family or a dinner for your best friends, you'll find meat-centric recipes for all occasions and seasons, with step-by-step explanations. Tips for sauces, gravies, and side dishes round off this versatile and informative cookbook. AUTHORS: French chef Valery Drouet is a regular contributor to the food pages of women's magazines, the author of numerous cooking books, and a food stylist for the advertising industry. Pierre-Louis Viel is a professional photographer specializing in food and table decoration (www.pierrelouisviel.com). SELLING POINTS: . 60 recipes for meat-lovers, from hearty to subtile . Beef, veal, pork, lamb . Delicious sauces, gravies and side dishes . Ideal recipes to entertain guests 75 colour photographs

Related books