Meat: Delicious Dinners for Every Night of the Week

by Adrian Richardson

Rizzoli | September 1, 2009 | Trade Paperback

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For the culinary carnivore, how to select, cook, season, and enjoy every cut of meat
 
Whether it''s a simple steak or slow-cooked brisket with red wine and mushrooms, this passionate recipe collection shows how to give any meat dish restaurant-quality flavor with minimum fuss. Covering all the basics and every meat variety—including beef, pork, poultry, venison, and game—it offers such tantalizing recipes as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-Cooked Pork Belly with Toffee Crisp Crackling, and Roast Duck with Pomegranate Glaze. Comprehensive but easily accessible, this is the perfect resource for the novice and the confident home cook alike.

Format: Trade Paperback

Dimensions: 368 pages, 4.13 × 3.35 × 0.47 in

Published: September 1, 2009

Publisher: Rizzoli

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1740668065

ISBN - 13: 9781740668064

Found in: Food and Drink

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– More About This Product –

Meat: Delicious Dinners for Every Night of the Week

by Adrian Richardson

Format: Trade Paperback

Dimensions: 368 pages, 4.13 × 3.35 × 0.47 in

Published: September 1, 2009

Publisher: Rizzoli

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1740668065

ISBN - 13: 9781740668064

From the Publisher

For the culinary carnivore, how to select, cook, season, and enjoy every cut of meat
 
Whether it''s a simple steak or slow-cooked brisket with red wine and mushrooms, this passionate recipe collection shows how to give any meat dish restaurant-quality flavor with minimum fuss. Covering all the basics and every meat variety—including beef, pork, poultry, venison, and game—it offers such tantalizing recipes as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-Cooked Pork Belly with Toffee Crisp Crackling, and Roast Duck with Pomegranate Glaze. Comprehensive but easily accessible, this is the perfect resource for the novice and the confident home cook alike.

About the Author

Adrian Richardson is the head chef at his restaurant, La Luna.

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