[EPUB] ✸ Meat ✽ James Peterson – Terrapin-info.co.uk

Meat Award Winning Author James Peterson Is Renowned For His Instructive, Encyclopedic Cookbooks Each One A Master Course In The Fundamentals Of Cooking Like Well Honed Knives, His Books Are Indispensable Tools For Any Kitchen Enthusiast, From The Novice Home Cook, To The Aspiring Chef, To The Seasoned Professional Meat A Kitchen Education Is Peterson S Guide For Carnivores, With 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 Saut Ing, 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, P T S, 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 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


10 thoughts on “Meat

  1. says:

    This is really an informative book on meat You got to learn of the different cuts of the meat and the various techniques of cooking them And not forgetting doable recipes for different kinds of meat I have tried some of the...


  2. says:

    James Peterson is my favourite cookbook author and I have read a lot of cookbooks I hold his book on Sauces the first of his books I ever read in near biblical esteem His book on Soups is particularly distinguished because, in it, he agrees with me so frequently His book simply titled Meats is not encyclopedic but near so, both in terms of techniques and of animals to cook There is nothing in these pages about cooking salmon splayed on alder sticks around a open fire Northwest Indi James Peterson is my favourite cookbook author and I have read a lot of cookbooks I hold his book on Sauces the first of his books I ever read in near biblical esteem His book on Soups is particularly distinguished because, in it, he agrees with me so frequently His book simply titled Meats is not encyclopedic but near so, both in terms of techniques and of animals to cook There is nothing in these pages about cooking salmon splayed on alder sticks around a open fire Northwest Indian style nor how to prepare fugu pufferfish without killing your guests But most of the rest is in there Chicken and turkey, fowl, rabbit, hare and venison, pork, beef, veal, lamb and goat The politically correct may preserve their superiority over the rest of us by omitting the chapter on veal and the several recipes for fois gras The squeamish may omit his detailed instructions on how to bone a saddle of rabbit The text concludes with offerings on sausage making, pates and terrines, broths and consomme Peterson is hims...


  3. says:

    Well I started writing a review but then the internet ate it Bummer.Two main points Peterson is downright OBSESSED with larding and other uses of fatback , which I find a bit repulsive Peterson is also obsessed with deglazing, which I can appreciate but don t necessarily want to do for Every Single Recipe On the positive side, he talks about a very wide variety of cuts from many different animals and how to cook them to achieve the best texture and flavor He even has recipes for animals Well I started writing a review but then the internet ate it Bummer.Two main points Peterson is downright OBSESSED with larding and other uses of fatback , which I find a bit repulsive Peterson is also obsessed with deglazi...


  4. says:

    Hands down one of the most informative cookbooks I ve read and by read I mean skim through for recipes that look good It is broken down by type of meat, so there are some chapters I skipped I dont eat pork or veal I really appreciated that at the beggining of each section, the author describes the different cuts of meats, cooking techniques and background of the type of meat I found this especially helpful with the beef section The recipes make me wish I hadtime to cook, andm Hands down one of the most informative cookbooks I ve read and by read I mean skim through for recipes that look good It is broken down by type of meat, so there are some chapters I skipped I dont eat pork or veal I really appreciated that at the beggining of each section, the author describes the different cuts of meats, cooking techniques and background of the type of meat I found this especially helpful with the beef section The recipes make me wish I...


  5. says:

    3.5 great basic all purpose book on meat with lots of step by step photos for cutting down and cooking different kinds, but i think i would have enjoyed this a bitif i were cooking meat on a regular basis like i used to for work.