Ginger Pig Meat Book - Hardcover

Wilson, Tim; Warde, Fran

Hardcover

ISBN 10: 0762779829 ISBN 13: 9780762779826

Verlag: Globe Pequot Press, 2011

Über diesen Titel

Críticas:

"No meat lover should be without this unique and useful book."--The Guardian "From game to poultry to venison to rabbit, treatment of the beasties is inspiring."--Metro, June 2011"From buying to cooking meat, if it's not in this expert tome, it's probrably not worth knowing."--Thomas Cook Travel Magazine 'The Ginger Pig has long been famed for producing some of the very best meat in Britain from some ofthe best cared-for animals. Now they give you someof the best recipes, so you can do that meat justice.'--Jay Rayner, food critic, the Observer'Inviting recipes and good counsel that celebrates and enlightens us to all that is great about Britain's farmed and wild produce.'--Henry Harris, author and chef-proprietor, Racine'The Ginger Pig really know their meat and adore their happy beasts from grass to fork. They also happen to make the finest sausage roll known to man.'--Valentine Warner, chef, author and star of What to Eat Now

Reseña del editor:

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- "The Ginger Pig."

Über diese Auflage

• Verlag: Globe Pequot Press
• Erscheinungsdatum: 2011
• ISBN 10: 0762779829
• ISBN 13: 9780762779826
• Einband: Tapa dura
• Anzahl der Seiten: 335