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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut - Softcover
Buch 9 von 13: Field Guide
Inhaltsangabe
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat!
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.
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Über die Autorin bzw. den Autor
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and the co-author of the James Beard Award–winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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paperback. Zustand: As New. Bestandsnummer des Verkäufers 1594740178-1-37862381
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Verlag:
Andrews McMeel Publishing, 2005
ISBN 10: 1594740178
ISBN 13: 9781594740176
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Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Good. At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher?s aisle will no longer be intimidating, and you?ll never end up with a cut that?s too tough for dinner. Bestandsnummer des Verkäufers 00109505927
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Beispielbild für diese ISBN
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Verlag:
Andrews McMeel Publishing, 2005
ISBN 10: 1594740178
ISBN 13: 9781594740176
Gebraucht
Paperback
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: Very Good. At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher?s aisle will no longer be intimidating, and you?ll never end up with a cut that?s too tough for dinner. Bestandsnummer des Verkäufers CIN1594740178VG
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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Zustand: acceptable. Book is in acceptable condition and shows signs of wear. Book may also include underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Bestandsnummer des Verkäufers ZEV.1594740178.A
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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Zustand: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy. Bestandsnummer des Verkäufers GWV.1594740178.G
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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Paperback. Zustand: Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations! Bestandsnummer des Verkäufers mon-ug-1594740178
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Anbieter: Greenworld Books, Arlington, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Bestandsnummer des Verkäufers GWV.1594740178.VG
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Beispielbild für diese ISBN
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Verlag:
Andrews McMeel Publishing, 2005
ISBN 10: 1594740178
ISBN 13: 9781594740176
Gebraucht
Paperback
Anbieter: World of Books Inc, Montgomery, IL, USA
Verkäuferbewertung 4 von 5 Sternen
Paperback. Zustand: Very Good. At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher?s aisle will no longer be intimidating, and you?ll never end up with a cut that?s too tough for dinner. Bestandsnummer des Verkäufers CIN1594740178VG
Gebraucht kaufen
EUR 5,85
Versand gratis
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: 1 verfügbar
Beispielbild für diese ISBN
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Verlag:
Andrews McMeel Publishing, 2005
ISBN 10: 1594740178
ISBN 13: 9781594740176
Gebraucht
Paperback
Anbieter: World of Books Inc, Montgomery, IL, USA
Verkäuferbewertung 4 von 5 Sternen
Paperback. Zustand: Good. At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher?s aisle will no longer be intimidating, and you?ll never end up with a cut that?s too tough for dinner. Bestandsnummer des Verkäufers CIN1594740178G
Gebraucht kaufen
EUR 5,85
Versand gratis
Versand innerhalb von USA
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
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Paperback. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G1594740178I3N10
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