The cook & the butcher / Brigit Binns ; photographs, Kate Sears.
Material type:
TextPublication details: San Francisco, Calif. : Weldon Owen, 2011.Description: 223 p. : ill. (some col.) ; 26 cmISBN: - 1616281138
- 9781616281137
- Cook & butcher
- Williams-Sonoma the cook & the butcher
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.66 B614 | Available | 33111006648717 |
Enhanced descriptions from Syndetics:
This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help the home cook get the most out of meat for dinner. Each chapter begins with quick-cooking cuts and easy methods, like stir-frying, and progresses from there, offering recipes for grilling and pan-frying, and ending with recipes for more time-consuming cooking methods, such as roasting and braising. The recipes use a range of meat cuts that are easy to find at the butcher counter, and the flavors of the dishes, though varied and modern, are crowd-pleasing and familiar. The text is informative and comprehensive, but not too daunting or technical. Most of the recipes are accompanied by useful tips written by more than twenty butchers from across America.
"Juicy recipes for everyday beef, pork, lamb & veal dishes; includes tips from butchers across America on selecting the best cuts & cooking them to perfection"--Cover.
Includes index.
Beef -- Pork -- Lamb -- Veal.
"A seasoned cook joins forces with expert butchers from across America to bring you a best-of recipe collection."--P. [4] of cover.