Meat

Meat: a kitchen education

by Peterson, James

Type Book
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Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.

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Title Statements

  • Full title :Meat : a kitchen education / James Peterson.

Summary

Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.

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Edition Statements

  • Publication Date:©2010.
  • Edition:1st ed

Publication Statements

  • Publisher(s):Ten Speed Press
  • Place of Publication:Berkeley
  • Language:eng
  • Publication Date:©2010.

Notes

Includes index.

The Physical Object

  • Description:ix, 326 pages : : color illustrations ; : 26 cm

Edition Identifiers

  • ISBN:9781580089920, 1580089925
  • oclc:ocn496956770
  • LC Classification:TX749
  • Dewey Decimal:641.36

Table of Contents

Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.

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Subjects

Cookbook Cookbooks Cooking (Meat) Cuisine (Viande) Livres de cuisine Meat cuts Viande -- Coupes

Writers

Peterson, James

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