| #2623542 in Books | 2015-03-30 | Original language:English | PDF # 1 | 9.80 x.80 x7.70l,.0 | File Name: 3848007568 | 144 pages
||0 of 0 people found the following review helpful.| Classic Recipes, beautiful presentation, no education on the science of cooking meats.|By L. Allison|I can make chicken sing, turkey dance and pork pirouette, but the other meats? Not at all clear on how to cook them. I hoped that this book would help me understand the science, and principles of cooking protein. There is little to no explanation, theory, or reasoning here.|About the Author|French chef Valéry Drouet is a regular contributor to the food pages of women’s magazines, the author of numerous cooking books and a food stylist for the advertising industry.
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 mea-centric recipes for all occasions and seasons, with step-by-step explanations. Tips for sauces...
[PDF.mp34] Meat: The Art of Meat Cooking Rating: 4.64 (757 Votes)
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You easily download any file type for your device.Meat: The Art of Meat Cooking | ValÉry Drouet, Pierre-Louis Viel. Which are the reasons I like to read books. Great story by a great author.
