Aspiring chefs will love this miscellany, packed full of tips and tricks that focus on the basic skills and principles of cookery. Containing a wealth of wisdom on everything from the six most celebrated salads and how to make the four classic sauces to foods you can forage for and the various cuts of meat A celebration of traditional food and cooking methods, bringing back the good old days for chefs of any level of expertise. E.g. Cuts of BeefShoulder - often labelled ‘stewing steak', shoulder is good for slow cooking in stews or casseroles. Chuck - again, slow cooking is best with this cut from around the shoulder blades. Often sold cubedfor stews, it can also be minced. Rib - tender, lean meat and often the source of the traditional roast joint. Should be cooked on thebone. Also the source of rib-eye steaks. Sirloin - very tender meat found running from the end of the ribs almost to the end of the back.
