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The Meat Cookbook

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4.3 (33 ratings) 4.3 (33 ratings) | View reviews
Hardback eBook

Published: 01 Sep 2014

Description

Reviews

With more than 300 recipes covering pork, lamb, beef, poultry, game, and offal, The Meat Cookbook is loaded with authentic international recipes such as Feijoada (Brazilian stew), Frango Piri Piri (Portuguese spicy chicken), Andalucian Tripe, and much more.

50 step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible.

Author Bio:

Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has co-authored eight titles, including Sausage and Ultimate Venison Cookery. Nichola runs her own farm and has hands-on knowledge of producing award-winning meat.

U.S. Consultant and Foreword Writer: Josh Ozersky, won a James Beard Award for his work as the founding editor of New York magazine's Grub Street blog. He is the author of several books, including his most recent, Colonel Sanders and the American Dream, as well as The Hamburger: A History and Meat Me In Manhattan: A Carnivore's Guide to New York. Currently, Josh writes for Esquire, The Wall Street Journal, RachaelRay.com, and Time, among other places.

Ozersky is also the founder of Meatopia, a large meat-centric outdoor culinary event, which has been held in New York City for the past nine years. In 2013, Meatopia events were held in London and San Antonio, Texas, with more cities planned for 2014.

Reviews:

"Perfectly sticky and not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?" — Leite's Culinaria

ISBN: 9781465422873 Pages: 320
Size: 228.6 x 276.225mm

Description

Reviews

With more than 300 recipes covering pork, lamb, beef, poultry, game, and offal, The Meat Cookbook is loaded with authentic international recipes such as Feijoada (Brazilian stew), Frango Piri Piri (Portuguese spicy chicken), Andalucian Tripe, and much more.

50 step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible.

Author Bio:

Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has co-authored eight titles, including Sausage and Ultimate Venison Cookery. Nichola runs her own farm and has hands-on knowledge of producing award-winning meat.

U.S. Consultant and Foreword Writer: Josh Ozersky, won a James Beard Award for his work as the founding editor of New York magazine's Grub Street blog. He is the author of several books, including his most recent, Colonel Sanders and the American Dream, as well as The Hamburger: A History and Meat Me In Manhattan: A Carnivore's Guide to New York. Currently, Josh writes for Esquire, The Wall Street Journal, RachaelRay.com, and Time, among other places.

Ozersky is also the founder of Meatopia, a large meat-centric outdoor culinary event, which has been held in New York City for the past nine years. In 2013, Meatopia events were held in London and San Antonio, Texas, with more cities planned for 2014.

Reviews:

"Perfectly sticky and not overly sweet, this glazed ham is swell for Easter, Christmas, Thanksgiving, Sunday supper…shall we go on?" — Leite's Culinaria

ISBN: 9781465422873 Pages: 320
Size: 228.6 x 276.225mm

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