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Cookery School: Meat
Joanna Farrow
A guide to preparing meat, from sourcing and seasoning to boning and carving, with over 50 recipes. Suitable for those who have ever found themselves in a butchers' shop feeling overwhelmed at the variety of cuts of meat, it begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients.
208 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | September 5, 2012 |
| ISBN13 | 9781847739995 |
| Publishers | IMM Lifestyle Books |
| Pages | 208 |
| Dimensions | 232 × 218 × 25 mm · 1.04 kg |
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