The Ginger Pig Meat Book - Rilegato

Wilson, Tim; Warde, Fran

Rilegato

ISBN 10: 1845335589 ISBN 13: 9781845335588

Casa editrice: Mitchel Beazley, 2011

Riassunto

Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

Su questo libro

Recensione:

'I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I'm going to eat well.' - Jay Rayner The Observer

Descrizione del libro:

This book is packed with expert information on every aspect of buying, preparing and cooking meat.

Su questa edizione

• Editore: Mitchel Beazley
• Data di pubblicazione: 2011
• ISBN 10: 1845335589
• ISBN 13: 9781845335588
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 336