Meat Manual

Bücher

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Everything a cook needs to know about sourcing, cooking and serving great British meat, including chicken, turkey, duck, pork, beef, lamb, game and offal. With information on the different cuts, hygiene and storage, as well as delicious recipes, a step-by-step guide to making sausages and burgers, preparing stocks, gravies, stuffings, rubs, cures and marinades. 300 colour illustrations.