Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting,

Description: Great Meat: Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game by Dave Kelly, John Hogan Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavour and texture. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Recipes are only as good as their ingredients, especially when it comes to meat. Thats why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britains leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain. Notes Subtitled, Classic Techniques & Award-Winning Recipes For Selecting, Cutting, & Cooking Beef, Lamb, Pork, Poultry & Game. Includes recipes from leading restaurants from the UK and beyond. Author Biography Dave Kelly, chief butcher at Ruby & White. Ruby & White is one of the premiere butchers in Great Britain. Specialists in traditional methods of butchery, Ruby & White brings a modern take to a traditional craft with state-of-art equipment and a focus on locally sourced and breed-specific meat. In addition to their beloved shop in Bristol, Ruby & White supplies meat to some of the finest restaurants in England including The Bristol Hotel, The Bath Priory, and celebrity chef Michael Caines Gidleigh Park.Foreword and contributing recipes by Glenn Keefer, owner, and John Hogan, chef of Keefers in Chicago. Keefers is one of the premiere steakhouses in the country garnering accolades such as Best of Chicago for Steak by the Food Network, Top Ten Steakhouse in America by Playboy magazine, as well as recognition by Wine Enthusiast and Wine Spectator magazines.://: Nick Armitage, David Brown, Alison Golden, Luigi Lino, Sam Moody, Nick Orr, Ross Shaw, Genevieve TaylorDave Kelly, chief butcher at Ruby & White. Ruby & White is one of the premiere butchers in Great Britain. Specialists in traditional methods of butchery, Ruby & White brings a modern take to a traditional craft with state-of-art equipment and a focus on locally sourced and breed-specific meat. In addition to their beloved shop in Bristol, Ruby & White supplies meat to some of the finest restaurants in England including The Bristol Hotel, The Bath Priory, and celebrity chef Michael Caines Gidleigh Park.Foreword and contributing recipes by Glenn Keefer, owner, and John Hogan, chef of Keefers in Chicago. Keefers is one of the premiere steakhouses in the country garnering accolades such as Best of Chicago for Steak by the Food Network, Top Ten Steakhouse in America by Playboy magazine, as well as recognition by Wine Enthusiast and Wine Spectator magazines.://: Nick Armitage, David Brown, Alison Golden, Luigi Lino, Sam Moody, Nick Orr, Ross Shaw, Genevieve TaylorDave Kelly, chief butcher at Ruby & White. Ruby & White is one of the premiere butchers in Great Britain. Specialists in traditional methods of butchery, Ruby & White brings a modern take to a traditional craft with state-of-art equipment and a focus on locally sourced and breed-specific meat. In addition to their beloved shop in Bristol, Ruby & White supplies meat to some of the finest restaurants in England including The Bristol Hotel, The Bath Priory, and celebrity chef Michael Caines Gidleigh Park.Foreword and contributing recipes by Glenn Keefer, owner, and John Hogan, chef of Keefers in Chicago. Keefers is one of the premiere steakhouses in the country garnering accolades such as Best of Chicago for Steak by the Food Network, Top Ten Steakhouse in America by Playboy magazine, as well as recognition by Wine Enthusiast and Wine Spectator magazines.://: Nick Armitage, David Brown, Alison Golden, Luigi Lino, Sam Moody, Nick Orr, Ross Shaw, Genevieve Taylor Long Description Recipes are only as good as their ingredients, especially when it comes to meat. Thats why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britains leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain. Description for Bookstore Other cookbooks on meat focus simply on the recipes. However, recipes are only as good as the ingredients, particularly when it comes to meat. Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavor and texture. Written by one of Britains leading butchers with recipe contribution by one of the top ten steakhouses in the U.S., this the ultimate book for anyone who wants a thorough grounding in selecting and preparing meat. Filled with step-by-step trimming techniques, diagrams of meat cuts, and 80 recipes from the worlds leading restaurants, Great Meat covers the full range of meat from beef and lamb, to goat, game, sausages, and offal to poultry and duck and game birds. Details ISBN1592335810 Author John Hogan Short Title GRT MEAT Pages 224 Publisher Fair Winds Press (MA) Language English ISBN-10 1592335810 ISBN-13 9781592335817 Media Book Format Paperback Birth 1955 Imprint Fair Winds Press Place of Publication Rockport Country of Publication United States Illustrations 75 color photos Year 2013 Publication Date 2013-10-01 DEWEY 641.66 Audience Age 0-0 Subtitle Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game Audience General/Trade AU Release Date 2013-10-01 US Release Date 2013-10-01 UK Release Date 2013-10-01 NZ Release Date 2013-09-30 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:92682107;

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