The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
Editor: Hodder & Stoughton General Division
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“This book aims to help you find good meat, understand it better, cook it with more confidence, and eat it with great pleasure.First of all, it covers the basics – everything you need to know to choose the best raw materials, the understanding of the different cuts and the cooking techniques associated with each of them.Then I gave what I hope to be beyond all doubt for the recipes of 150 classic meat recipes from both British and foreign food cultures – parmentier, steak and kidneys of the pie, pork roast with a perfect crackling, enamelled ham oven, Irish stew, grouse roast with all the side dishes, toad in the hole, beeftail stew.I would like this book to be your first stop on the set if you are looking for inspired recipes or technical advice on any aspect of cooking meat” – Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall – The River Cottage Meat Book – Free
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