Nichola Fletcher

The meat cookbook

Caroline Bretherton

"Sausage" guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region, how they're made, how they're used, and if they're fresh, dried, semi-dried, part-cooked, or cooked. Includes: 330 sausages featured with full-color photographs of each sausage Supporting notes describing the flavor of the sausages 12 step-by-step techniques demonstrating how to make your own sausages 48 classic recipes --

A Country-by-country Photographic Guide with Recipes

Sausage

Absolutely everything you need to know about meat This is your one-stop guide to meat - how to choose, prepare, cook, and enjoy it. From slow-cooking for maximum flavour to hot-smoking or creating the perfect Sunday roast, this definitive guide has all the answers for keen meat cooks. Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher's art with home butchery skills. Discover why cuts matter, how to recognize top-quality meat, the most reliable test for doneness, and much, much more. Cook more than 300 of the world's best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations. With the Meat Cookbook, you can become a master of meat.

The Meat Cookbook

Your master guide to cooking meat - now available in PDF Know the cuts and master the skills, The Meat Book will help you conquer cooking meat, with over 300 meat recipes combined with expert advice about getting the best from quality meats and experimenting with more unusual cuts. With butchery courses on the rise and people wanting quality cuts of meat at a good price, The Meat Book is here to help you learn everything about cooking meat, from top to tail. You can try meat recipes such as oxtail stew, beef carpaccio and pork stir-fry, plus over 50 step-by-step techniques on how to cook a turkey, how to make sausages and more. All the mouth-watering recipes for pork, lamb, beef, poultry, game and offal include timing and temperature charts to make sure you get the perfect flavour, plus help with choosing which herbs go with different meats. To help you create tasty meat dishes there is a unique 'How to Butcher' section which provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. You also get tips on how to use a meat thermometer, how to test for 'doneness' and how to experiment with flavour pairings. With expert advice from butchers on the best cooking techniques, The Meat Book is the perfect guide to help you prepare and cook delicious cuts of meat.

Know the Cuts, Master the Skills, Over 250 Recipes

A guide to cooking game which includes comments on its history and use. The featured recipes for salmon, trout, pheasant, guinea fowl, quail, pigeon and venison are based on an understanding of the nature of the ingredients used.

Nichola Fletcher

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