Ginger pig meat book
Uiterlijk 30 november in huis
This book is packed with expert information on every aspect of buying, preparing and cooking meat.
Packed with expert information on every aspect of buying, preparing and cooking meat.
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality.
There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.
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Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 02 mei 2011
Aantal pagina's: 336
Kaarten inbegrepen: Nee
Illustraties: Nee
Hoofdauteur: Fran Warde
Tweede Auteur: Tim Wilson
Hoofduitgeverij: Mitchell Beazley
AI-gegenereerd: Nee
Editie: 1
Extra groot lettertype: Nee
Product breedte: 196 mm
Product hoogte: 36 mm
Product lengte: 250 mm
Studieboek: Nee
Verpakking breedte: 250 mm
Verpakking hoogte: 29 mm
Verpakking lengte: 250 mm
Verpakkingsgewicht: 1297 g
eWaste: Nee
EAN: 9781845335588