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Description - The Meat Cookbook by Nichola Fletcher

Your master guide to cooking meat

Know the cuts and master the skills,The Meat Bookwill help you conquer cooking meat, with over 300 meat recipes combined with expert advice about getting the best from quality meats and experimenting with more unusual cuts.

With butchery courses on the rise and people wanting quality cuts of meat at a good price,The Meat Bookis here to help you learn everything about cooking meat, from top to tail. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats.

To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings.

With expert advice from butchers on the best cooking techniques,The Meat Bookis the perfect guide to help you prepare and cook delicious cuts of meat.

Buy The Meat Cookbook by Nichola Fletcher from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781409345022
ISBN-10: 1409345025
Format: Hardback
(282mm x 236mm x 35mm)
Pages: 320
Imprint: DK
Publisher: Dorling Kindersley Ltd
Publish Date: 27-Aug-2014
Country of Publication: United Kingdom

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Author Biography - Nichola Fletcher

Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has co-authored eight titles, including Sausage (DK, 2012) and Ultimate Venison (Swan Hill Press, 2007). Nichola runs her own farm and has hands-on knowledge of producing award-winning meat. The recipes are co-written by experienced cookery writers who specialise in meat recipes.

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