The great meat cookbook (eBook, 2012) [WorldCat.org]
skip to content
The great meat cookbook Preview this item
ClosePreview this item
Checking...

The great meat cookbook

Author: Bruce Aidells; Anne-marie Ramo
Publisher: Boston : Houghton Mifflin Harcourt, 2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available- not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
(DLC) 2012027418
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Bruce Aidells; Anne-marie Ramo
ISBN: 0547617526 9780547617527
OCLC Number: 902990976
Description: 1 online resource (632 pages) : color illustrations
Contents: Beef and bison --
Pork --
Sausages, pâtés, potted meats, and cured meats --
Lamb and goat --
Veal.
Responsibility: Bruce Aidells ; with Anne-marie Ramo ; photographs by Luca Trovato.

Abstract:

In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available- not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more. Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.