Meat

Meat

The Art of Cooking Meat
Author: ,
Language: English
Layout: more than 75 illustrations, four-color throughout, hardcover
Pages: 144
Size: 19 x 24,5 cm/9,75 x 7,5 inches

Price: 12,95 €
12,95 £
19,99 $


ISBN: 978-3-8480-0756-1
Meat lovers, rejoice! The Art of Cooking Meat is a dream book for carnivores, with more than 60 meat recipes, from hearty (a good old pepper steak, anyone?) to sophisticated (confit of lamb shanks with saffron), covering a full range of meat cuts and preparation techniques. Whether you’re planning a Sunday roast for the family or a dinner for your best friends, you’ll find meat-centric recipes for all occasions and seasons, with step-by-step explanations. Tips for sauces, gravies, and side dishes round off this versatile and informative cookbook.

Table of Contents

Beef
Steak au poivre – the real thing
Lacquered filled steak with deep-fried onions
Rib of beef with Burgundy sauce
Chuck steak with mustard sauce
Beef fillet with port
Ginger and soy lacquered beef steak
Cottage pie
Broiled chuck steak with rosemary
Beef and tarragon terrine
Chuck steak in wine
Boeuf bourguignon
Pot-au-feu with Thai broth
Entrecôte steaks with Burgundy sauce
Carbonnade of beef
Beef fillet with horn of plenty mushrooms

Veal
Veal roast with juniper berries
Pan-fried veal with girolle mushrooms
Veal tartare with mustard
Roast veal tenderloin with porcini mushrooms
Veal spare ribs with honey and lime
Breast of veal with herb stuffing
Rib of veal with hard cider sauce
Veal shank with pickled lemons
Mushrooms and Camembert cheese in veal parcels
Cordon-bleu veal with Parmesan cheese
Slow-fried tender breast of veal with cilantro and tomato salsa
Veal escalopes Milan-style
Braised rump of veal with rosemary
Veal stew with baby onions, tarragon, and cream

Lamb
Lamb cutlets with Parmesan cheese crust and olive gravy
Lamb shoulder stuffed with dry fruits
Thai green curry with lamb
Lamb tenderloin fillet with mustard
Braised lamb shanks with saffron
Lamb-stuffed eggplants
Garlic lamb noisettes
Lamb cutlets crepinettes
Lamb tagine with oranges and almonds
Lamb and garden pea stew
Slow-cooked leg of lamb with thyme
Tapenade-stuffed saddle of lamb

Pork
Honey-roasted pork cooked in canning jars
Pork tenderloin with Sichuan pepper coating
Roast belly of pork with fresh figs
Pigs’ feet and mushroom patties with bay leaf gravy
Pork roast with chorizo and Manchego cheese
Braised pigs’ cheeks with star anise
Slow-cooked pork with four-spice mix
Pork chops with Emmental cheese and ham stuffing

Variety Meats
Andouillette skewers with shallot relish
Sweetbreads with grapefruit chutney
Beef flank with lemon grass
Veal kidneys with red wine and chervil sauce
Individual gratins of oxtail and potato
Cabbage parcels stuffed with beef cheek
Crunchy slices of rolled calf’s head and tongue with capers
Hanger steaks (beef onglets) with onion and date relish

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