Whether it’s a simple steak or slow-cooked brisket with red wine and mushrooms, this passionate recipe collection shows how to give any meat dish restaurant-quality flavor with minimum fuss.
Covering all the basics and every meat variety—including beef, pork, poultry, venison, and game—it offers such tantalizing recipes as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-Cooked Pork Belly with Toffee Crisp Crackling, and Roast Duck with Pomegranate Glaze. Comprehensive but easily accessible, this is the perfect resource for the novice and the confident home cook alike.
Adrian Richardson, "Meat: How to Choose, Cook & Eat It"
English | ISBN: 1740666380 | 2008 | EPUB | 368 pages | 13 MB
