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The Connoisseur's Guide to Meat

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From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all th From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes.A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.


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From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all th From sumptuous steaks and prime cuts to braises and savory stews, this guide is a carnivore's delight. Gourmets will appreciate the book's accurate and comprehensive information about when, where, and how to buy meat; how to tell if it's fresh, and how to prepare, cook, carve, and serve meat to best advantage. From store to kitchen to table, this compendium fills in all the blanks about how to obtain fresh meat from humane and sustainable sources, identify cuts, and fillet and carve them, while offering up a rich trove of reliable recipes.A visual directory that showcases each cut and comments on flavor, preparation, and cost rounds out this indispensable culinary reference.

25 review for The Connoisseur's Guide to Meat

  1. 4 out of 5

    Fredrick Danysh

    This incomplete work presents cuts of beef, pork, and lamb as well as cooking techniques but ignores meat such as rabbit, goat, wild game, and fowl. Some recipes are provided.

  2. 5 out of 5

    J. Gowin

    This is a good book for first time cooks who feel daunted by larger tomes.

  3. 4 out of 5

    El-jorro

  4. 5 out of 5

    Joseph Readdy

  5. 5 out of 5

    Arjay Fritz

  6. 4 out of 5

    audrye

  7. 4 out of 5

    Kp

  8. 5 out of 5

    Steve Backman

  9. 4 out of 5

    Dave

  10. 4 out of 5

    Starduster

  11. 4 out of 5

    Passerine

  12. 4 out of 5

    Luis

  13. 5 out of 5

    Dave Donofrio

  14. 4 out of 5

    Cassie

  15. 4 out of 5

    Janelle

  16. 4 out of 5

    Greta Chapman

  17. 4 out of 5

    48

  18. 4 out of 5

    Alexander

  19. 5 out of 5

    James

  20. 5 out of 5

    Kelvin

  21. 4 out of 5

    Jessica Vitagliano

  22. 4 out of 5

    Z

  23. 5 out of 5

    Efren Joseph

  24. 5 out of 5

    Adal Rifai

  25. 4 out of 5

    Kanaan Manasrah

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