ISBN: 9780701136451 - the real meat cookbook (14 Ergebnisse)

Zustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Zustand: Very Good. Zustand des Schutzumschlags: 47161814. 1779372460. 5/21/2026 2:07:40 PM.

Paperback. Zustand: Fair. Including 200 recipes, this cookery book deals with the buying, preparation and cooking of meat which is raised in a humane way, additive and hormone free and/or organic. The author is the cookery writer for "The Times" newspaper. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.…

Paperback. Zustand: Very Good. Including 200 recipes, this cookery book deals with the buying, preparation and cooking of meat which is raised in a humane way, additive and hormone free and/or organic. The author is the cookery writer for "The Times" newspaper. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

First Edition. Near fine cloth copy in a good if somewhat edge-torn (with some loss) and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved; tight, bright, clean and strong. Not price-clipped. Physical description; 384 p. : ill. ; 25 cm. Subjects; Cooking (Meat). Meat industry and trade. 1 Kg.…

First Edition. Near fine cloth copy in a good if somewhat edge-torn (with some loss) and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved; tight, bright, clean and strong. Not price-clipped. Physical description; 384 p. : ill. ; 25 cm. Subjects; Cooking (Meat). Meat industry and trade. 1 Kg.…

Paperback. Zustand: Good. Including 200 recipes, this cookery book deals with the buying, preparation and cooking of meat which is raised in a humane way, additive and hormone free and/or organic. The author is the cookery writer for "The Times" newspaper. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.…

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. First Edition. 384 pages, meat maps, diagrams, over 200 receipes, closed tears to thee dust jacket, signed by Frances Bissell on the title page. Publicity flyer about the book loosely inserted. Signed by Author(s).

Hardback. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. First Edition. 384 pages. Everything you need to know about buying, preparing and cooking meat which is either raised in a humane way, organic or additive - and hormone-free. Size: 4to - over 9¾" - 12" tall. Book.

Hardcover. Zustand: new. New Copy. Customer Service Guaranteed.

Hardcover. Zustand: New.

Hard Cover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. First Edition. 384 pages, meat maps, diagrams, over 200 receipes, signed by Frances Bissell on the title page. THIS MAJOR BOOK ON MEAT COOKERY, THE FIRST to appear for many years, reflects the changes that have revolutionised our eating habits in the last decade. Much more than a recipe book, each chapter explains the methods used to rear animals for meat, then outlines the choices available to the consumer in terms of animal welfare and quality of produce. There are comprehensive lists of cuts including those now imported from France and America and also notes on carving and jointing, boning and skinning, hanging game, roasting times and stock-making. From one of the great contemporary British cooks the recipes, too, are thoroughly modern, with sources ranging from Apicius to today's Californian Restaurateurs and from the Mediterranean to Asian home cooks. They are complemented by Frances Bissell's unswerving loyalty to the home-grown traditions of the British Isles and her own inventive, light and healthy style of cookery. Here are earthy slow-cooked braises to enjoy making for a winter Sunday lunch; quick, cheap one-course meals to rustle up at the end of a working day and sauces, preserves and accompaniments to lend a new twist to traditional dishes. Using meat maps and diagrams and with over 200 delicious recipes, Frances Bissells' The Real Meat Cookbook is a classic compendium of everything you need to know about buying, preparing, eating and cooking meat in the 1990s. Size: 4to. Inscribed By Author.…

Zustand: New. Satisfaction Guaranteed or your money back.