Hardcover; Published 10/19/2010; 336 Pages; ISBN 9781580089920
In Stock - Item #296259
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2011 IACP Award Winner!
2011 James Beard Award Winner -- Single Subject
A comprehensive visual guide to cooking all cuts of meat using every cooking method, from an award-winning cookbook author.
James Peterson is renowned for his encyclopedic cookbooks that are cornerstones in kitchen libraries across the country. His latest, Meat: A Kitchen Education, offers over 175 classic recipes and 500 step-by-step photographs for preparing poultry, beef, pork, lamb, veal, game, pâtés, stocks, and sausages. Peterson explains the various cooking methods for meat, from sauteing to grilling to stir-frying, and his photos illustrate how to work with different cuts, critical points during the cooking process, and carving techniques. Whether it’s Slow-Roasted Duck Thighs with Sauerkraut or Moroccan-Style Braised Lamb Shoulder, Meat: A Kitchen Education contains all the instruction needed to achieve perfect results.
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