Meat : getting the best from your main ingredient / Joanna Farrow.
Meat : getting the best from your main ingredient / Joanna Farrow.
About this item
Full title
Author / Creator
Publisher
London : New Holland, 2012.
Date
2012.
Call Numbers
Q641.66/33
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
207 p. : col. ill. ; 24 cm.
Publication information
Publisher
London : New Holland, 2012.
Place of Publication
England
Date Published
2012.
Subjects
More information
Scope and Contents
Summary
This is an indispensable guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 delicious recipes. If you have ever found yourself in a butchers' shop feeling overwhelmed at the variety of cuts of meat, then this is the book for you. Cooking meat doesn't have to be difficult if you are well prepared and have a few...
Alternative Titles
Full title
Meat : getting the best from your main ingredient / Joanna Farrow.
Other title
Cookery School Meat : getting the best from your main ingredient.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Includes index.
Mitchell Library copy: Jacket filed.
Identifiers
Primary Identifiers
Call Numbers
Q641.66/33
Record Identifier
74Vv8ovl3EXg
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74Vv8ovl3EXg
Other Identifiers
ISBN
1847739997 (hbk.)
9781847739995 (hbk.)
DDC
641.66
MMS ID
991014268489702626
