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Carne (the Meat Cookbook)
Todo lo que necesitas saber para preparar y cocinar los distintos tipos de carne y cortes a...
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Todo lo que necesitas saber para preparar y cocinar los distintos tipos de carne y cortes a la perfecci?n.
Aprende a reconocer la carne de primera calidad y a seleccionar los mejores cortes, descubre por qu? es tan importante el reposo, c?mo destacar el sabor de la carne obteniendo el punto perfecto y mucho m?s! El libro de cocina definitivo con el que sacarle jugo a tus cortes de carne y llevar tus recetas a otro nivel: -Consejos de cocci?n y tablas de tiempos y temperaturas para lograr resultados perfectos.
-Diagramas de corte y descripciones de despieces.
-T?cnicas de preparaci?n paso a paso con ilustraciones sobre cortes tradicionales y t?cnicas b?sicas de carnicer?a casera.
-Recomendaciones de expertos sobre maridaje con otros alimentos y sabores.
-Con m?s de 250 recetas internacionales con carne de ave, cerdo, buey, cordero y caza. A la parrilla, a la sart?n o a la plancha... Descubre los mejores trucos para cada tipo de carne y disfruta de deliciosas recetas: paletilla de cerdo asada con salsa de sidra, buey al estilo de Kerala, pierna de cordero a la barbacoa al estilo marroqu?... Una gu?a gastron?mica indispensable para aquellos que disfrutan saboreando una buena carne. --------------------------------------------- With this informative guide to cooking meat, choose the best cuts, perfect your prep, and confidently rustle up delicious dishes. Get the best cooking tips and techniques, and learn how to prepare, cut, and cook from home. With this guide, you will learn how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. Whether you are a meat expert or want to try making new tasty dishes, The Meat Cookbook will help you produce dishes like Jamaican jerk chicken, Portuguese pork with clams, Kerala beef, and saddle of roe venison with celeriac pur?e. Here's what you'll find inside the pages of this Meat Cookbook: -250 of the world's best poultry, pork, beef, lamb, game, and offal dishes.
-Beautifully curated recipes include timing and temperature charts for perfect results every time.
-A "How to Butcher" section provides illustrated step-by-step and focuses on cuts of meat that can be easily butchered at home.
-Expert advice on pairing meats with other foods for exciting flavor combinations. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying. With this butchery and cookery book in one, you'll become a connoisseur in no time! Looking as good on your coffee table as the dishes you can create with its content, The Meat Cookbook is the perfect gift for any meat lover.
Author: Nichola Fletcher
Publisher: DK Publishing (Dorling Kindersley)
Published: 10/29/2024
Pages: 320
Binding Type: Hardcover
Weight: 1.25lbs
ISBN: 9780593848067
Language: Spanish
About the Author
Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has coauthored 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 cowritten by experienced cookbook writers who specialize in meat recipes.
Aprende a reconocer la carne de primera calidad y a seleccionar los mejores cortes, descubre por qu? es tan importante el reposo, c?mo destacar el sabor de la carne obteniendo el punto perfecto y mucho m?s! El libro de cocina definitivo con el que sacarle jugo a tus cortes de carne y llevar tus recetas a otro nivel: -Consejos de cocci?n y tablas de tiempos y temperaturas para lograr resultados perfectos.
-Diagramas de corte y descripciones de despieces.
-T?cnicas de preparaci?n paso a paso con ilustraciones sobre cortes tradicionales y t?cnicas b?sicas de carnicer?a casera.
-Recomendaciones de expertos sobre maridaje con otros alimentos y sabores.
-Con m?s de 250 recetas internacionales con carne de ave, cerdo, buey, cordero y caza. A la parrilla, a la sart?n o a la plancha... Descubre los mejores trucos para cada tipo de carne y disfruta de deliciosas recetas: paletilla de cerdo asada con salsa de sidra, buey al estilo de Kerala, pierna de cordero a la barbacoa al estilo marroqu?... Una gu?a gastron?mica indispensable para aquellos que disfrutan saboreando una buena carne. --------------------------------------------- With this informative guide to cooking meat, choose the best cuts, perfect your prep, and confidently rustle up delicious dishes. Get the best cooking tips and techniques, and learn how to prepare, cut, and cook from home. With this guide, you will learn how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. Whether you are a meat expert or want to try making new tasty dishes, The Meat Cookbook will help you produce dishes like Jamaican jerk chicken, Portuguese pork with clams, Kerala beef, and saddle of roe venison with celeriac pur?e. Here's what you'll find inside the pages of this Meat Cookbook: -250 of the world's best poultry, pork, beef, lamb, game, and offal dishes.
-Beautifully curated recipes include timing and temperature charts for perfect results every time.
-A "How to Butcher" section provides illustrated step-by-step and focuses on cuts of meat that can be easily butchered at home.
-Expert advice on pairing meats with other foods for exciting flavor combinations. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying. With this butchery and cookery book in one, you'll become a connoisseur in no time! Looking as good on your coffee table as the dishes you can create with its content, The Meat Cookbook is the perfect gift for any meat lover.
Author: Nichola Fletcher
Publisher: DK Publishing (Dorling Kindersley)
Published: 10/29/2024
Pages: 320
Binding Type: Hardcover
Weight: 1.25lbs
ISBN: 9780593848067
Language: Spanish
About the Author
Nichola Fletcher has been a writer, consultant, speaker, and course leader on all things meat-related for more than 30 years. She has coauthored 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 cowritten by experienced cookbook writers who specialize in meat recipes.
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