How To Cook Meat by Chris Schlesinger & John Willoughby


ISBN
9780688161996
Published
Released
01 / 11 / 2000
Binding
Hardcover
Pages
32
Dimensions
203 x 254 x 44mm

This is a comprehensive guide to selecting, preparing, and cooking every cut of beef, veal, pork, and lamb, plus more than 200 recipes. Experts Chris Schlesinger and John Willoughby offer expert advice on picking the right cut - and matching it with the best cooking method. Suitable substitutions and hands-on advice appear through the book, side-by-side with detailed recipes for ribs, meat loaf, leg of lamb, stews, and the perfect steak for two.
Christmas Catalogue 2024 x BookFrenzy
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