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The Complete Meat Cookbook: A Juicy an..., Kelly, Denis
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The Complete Meat Cookbook: A Juicy an..., Kelly, Denis
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The Complete Meat Cookbook: A Juicy an..., Kelly, Denis

tympst
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Condition:
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Ended: Nov 07, 2025 08:23:58 SGT
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    Shipping:
    US $5.97 (approx S$ 7.78) USPS Media MailTM.
    Located in: Milford, Massachusetts, United States
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    Estimated between Wed, 12 Nov and Tue, 18 Nov to 94104
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    eBay item number:167889145918

    Item specifics

    Condition
    Very Good: A book that has been read but is in excellent condition. No obvious damage to the cover, ...
    Artist
    Kelly, Denis
    Brand
    N/A
    EAN
    9780395904923
    ISBN
    0395904927
    Publication Name
    N/A
    Release Title
    The Complete Meat Cookbook: A Juicy and Authorative Guide to S...
    Colour
    N/A
    Category

    About this product

    Product Identifiers

    Publisher
    Houghton Mifflin Harcourt Publishing Company
    ISBN-10
    0395904927
    ISBN-13
    9780395904923
    eBay Product ID (ePID)
    256757

    Product Key Features

    Book Title
    Complete Meat Cookbook : A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal
    Number of Pages
    688 Pages
    Language
    English
    Publication Year
    1998
    Topic
    Specific Ingredients / Meat
    Illustrator
    Yes
    Genre
    Cooking
    Type
    Textbook
    Author
    Denis Kelly, Bruce Aidells
    Format
    Hardcover

    Dimensions

    Item Height
    1.4 in
    Item Weight
    48.4 Oz
    Item Length
    10.2 in
    Item Width
    7.1 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    98-028216
    TitleLeading
    The
    Reviews
    "Rambling good humor . . . inventive, eclectic recipes." The Los Angeles Times "The Text is fun to read, and the recipes are . . .diverse . . . Highly recommended." Library Journal
    Edition Description
    Teacher's edition
    Synopsis
    "Grass-fed." "Organic." "Natural." "Pastured." "Raised Without Antibiotics." "Heirloom Breed." Meat has never been better, but the vast array of labels at today's meat counter can overwhelm even the savviest shopper. Which are worth the price? Which are meaningless? Bruce Aidells, America's foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choosethe best steaks, chops, roasts, and ribs and match them to the right preparation method. The definitive book for our time, The Great Meat Cookbook includes * hundreds of extraordinary recipes, from such "Great Meat Dishes of the World" as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye * handy recipe tags like "Fit for Company," "In a Hurry," and "Great Leftovers" that help you match each dish to the occasion * at-a-glance guides to all the major cuts, with a full-color photo of each * recipes for handcrafted sausages, p'tés, confits, and hams * recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb * recipes for underappreciated parts that make delicious dishes without breaking the bank With straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers' market, to tips that will make you a grill and barbecue pro., The authors of "Hot Links and Country Flavors" and "Real Beer and Good Eats" offer a comprehensive guide to choosing, seasoning and preparing beef, pork, lamb, and veal to suit contemporary tastes. Stories and tips accompany the more than 230 recipes. 16 color photos.
    LC Classification Number
    TX749.A36 1998

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    tympst

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