Meat A Kitchen Education [A Cookbook] James Peterson 9781580089920 Books ebook OTA

Meat A Kitchen Education [A Cookbook] James Peterson 9781580089920 Books Free Books Online to Read Meat%20A%20Kitchen%20Education%20%5BA%20Cookbook%5D%20James%20Peterson%209781580089920%20Books

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Meat%20A%20Kitchen%20Education%20%5BA%20Cookbook%5D%20James%20Peterson%209781580089920%20Books

Free Books Online to Read Meat A Kitchen Education [A Cookbook] James Peterson 9781580089920 Books UEN

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Meat A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
 
Instruction begins with an informative summary of meat cooking methods sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
 
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with
 
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.


Winner – 2011 James Beard Cookbook Award – Single Subject Category
James Peterson,Meat A Kitchen Education [A Cookbook],Ten Speed Press,1580089925,Specific Ingredients - Meat,Cooking (Meat).,Cooking;Meat.,Meat cuts.,COOKING / Reference,COOKING / Specific Ingredients / Meat,COOKING / Specific Ingredients / Poultry,Cooking,Cooking (Meat),Cooking / Wine,Cooking with meat game,GENERAL,General Adult,MEAT COOKERY,Meat cuts,Non-Fiction,Techniques,United States,broiling; braising; roasting; poaching; poultry; home cooking; cooking at home; meat; carnivore; protein; paleo; paleo diet; low-carb; sustainable; lamb; beef; pork; chicken; squab; game; duck; frying; grilling; smoking; pheasant; goose; terrines; broths; butcher; turkey; meat recipes; rabbit; pates; cookbooks; cookbook; cooking; cook books; cook book; cooking books; cooking gifts; meat cookbook; chicken cookbook; food; recipes; vegetables; barbecue; steak cookbook; james beard award winning cookbooks; james beard; meat eater; meat lovers gifts,broiling;braising;roasting;poaching;poultry;home cooking;cooking at home;meat;carnivore;protein;paleo;paleo diet;low-carb;sustainable;lamb;beef;pork;chicken;squab;game;duck;frying;grilling;smoking;pheasant;goose;terrines;broths;butcher;turkey;meat recipes;rabbit;pates;steak cookbook;james beard award winning cookbooks;james beard;cookbooks;cookbook;cooking;cook book;cook books;cooking books;meat eater;cooking gifts;chicken cookbook;meat cookbook;meat lovers gifts;food;recipes;vegetables;barbecue

Meat A Kitchen Education [A Cookbook] James Peterson 9781580089920 Books Reviews :

Meat A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
 
Instruction begins with an informative summary of meat cooking methods sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
 
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with
 
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.


Winner – 2011 James Beard Cookbook Award – Single Subject Category

James Peterson,Meat A Kitchen Education [A Cookbook],Ten Speed Press,1580089925,Specific Ingredients - Meat,Cooking (Meat).,Cooking;Meat.,Meat cuts.,COOKING / Reference,COOKING / Specific Ingredients / Meat,COOKING / Specific Ingredients / Poultry,Cooking,Cooking (Meat),Cooking / Wine,Cooking with meat game,GENERAL,General Adult,MEAT COOKERY,Meat cuts,Non-Fiction,Techniques,United States,broiling; braising; roasting; poaching; poultry; home cooking; cooking at home; meat; carnivore; protein; paleo; paleo diet; low-carb; sustainable; lamb; beef; pork; chicken; squab; game; duck; frying; grilling; smoking; pheasant; goose; terrines; broths; butcher; turkey; meat recipes; rabbit; pates; cookbooks; cookbook; cooking; cook books; cook book; cooking books; cooking gifts; meat cookbook; chicken cookbook; food; recipes; vegetables; barbecue; steak cookbook; james beard award winning cookbooks; james beard; meat eater; meat lovers gifts,broiling;braising;roasting;poaching;poultry;home cooking;cooking at home;meat;carnivore;protein;paleo;paleo diet;low-carb;sustainable;lamb;beef;pork;chicken;squab;game;duck;frying;grilling;smoking;pheasant;goose;terrines;broths;butcher;turkey;meat recipes;rabbit;pates;steak cookbook;james beard award winning cookbooks;james beard;cookbooks;cookbook;cooking;cook book;cook books;cooking books;meat eater;cooking gifts;chicken cookbook;meat cookbook;meat lovers gifts;food;recipes;vegetables;barbecue

Meat A Kitchen Education [A Cookbook] [James Peterson] on . b Meat A Kitchen Education/i is award-winning author James Peterson’s guide for carnivores

 

Product details Hardcover 336 pages Publisher Ten Speed Press; First Edition edition (October 26, 2010) Language English ISBN-10 1580089925

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