The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, veal, and lamb / Bruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa
Tipo de material:
TextoDetalles de publicación: New York, NY : Houghton Mifflin Company, c1998Descripción: 604 p. : il. ; 27 cmISBN: - 061813512X
- 9780618135127
- The complete meat cookbook [Título paralelo]
- TX 749 A33
Contenidos:
Resumen: "Frankly, we love meat. And we know we´re not alone: most people today and throughout history have relished the sensation of biting into a juicy beefsteak, a succulent pork chop, or a spicy lambkebab. This book is written for those who share this carnivorous inclination. Whether we cook and enjoy meat every day, once a week, or only on special occasions, meat is an important and enjoyable part of our diet."--P. [4]
Introduction -- Meat basics -- Cooking today's meat -- Beef : America's most popular meat -- Pork : the most versatile meat -- Lamb : ethnic favorite and epicure's delight -- Veal : a tender delicacy
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 749 A33 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 030398 | |||
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 749 A33 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomia | 030734 | |||
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Libros
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 749 A33 (Navegar estantería(Abre debajo)) | 3 | Disponible | Gastronomia | 030735 | |||
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Libros
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 749 A33 (Navegar estantería(Abre debajo)) | 4 | Disponible | Gastronomia | 030736 |
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Introduction -- Meat basics -- Cooking today's meat -- Beef : America's most popular meat -- Pork : the most versatile meat -- Lamb : ethnic favorite and epicure's delight -- Veal : a tender delicacy
"Frankly, we love meat. And we know we´re not alone: most people today and throughout history have relished the sensation of biting into a juicy beefsteak, a succulent pork chop, or a spicy lambkebab. This book is written for those who share this carnivorous inclination. Whether we cook and enjoy meat every day, once a week, or only on special occasions, meat is an important and enjoyable part of our diet."--P. [4]
PG
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