Modern meat kitchen : how to choose, prepare and cook meat and poultry
Ballard, Miranda2015
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From flash-fried steaks to slow-cooked pulled pork and everything in-between, this is a comprehensive guide to beef, lamb and pork, as well as chicken, turkey, game birds and venison.
Main title:
Modern meat kitchen : how to choose, prepare and cook meat and poultry / Miranda Ballard ; photography by Steve Painter.
Author:
Imprint:
London : Ryland Peters & Small, 2015.London : Ryland Peters & Small, 2015.
Collation:
239 pages : illustrations (colour) ; 25 cm
Notes:
Includes index.
ISBN:
9781849756525 (hbk)
Dewey class:
641.66
Language:
English
Subject:
BRN:
1451036