The cook's guide to meat
Milsom, Jennie2009
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From sumptuous steaks and prime cuts to braises, ground meat and offal, here is a guide for devoted carnivores. It explains when, where and how to buy your meat; how to tell if it's fresh; and how to prepare, cook and serve meat to its best advantage.
Main title:
The cook's guide to meat / Jennie Milsom ; illustrated by Jane Laurie.
Author:
Imprint:
London : Apple, 2009.
Collation:
256 p. : ill. (chiefly col.) ; 20 cm.
Notes:
"A Quintet book."Includes bibliographical references and index.
ISBN:
9781845433321 (hbk)
Dewey class:
641.6'6641.66
Language:
English
Subject:
BRN:
987699
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