Meat

Chef Adrian Richardson is passionate about meat. He knowsthat it's often the quickest, simplest and most delicious mealfor any day of the week.In Meat, Richardson imparts his extensive knowledge andshows you how to give a meal that impressive edge withminimum fuss. With recipes such as Barbecued ButterfliedLamb with Honey and Rosemary, Twice-cooked Pork Bellywith Toffee Crisp Crackling, Roast Duck with PomegranateGlaze and even the Great Aussie Meat Pie, Meat will inspireboth the novice and the expert home cook. Illustrated withtempting images throughout, this book makes the ideal guideto choosing, cooking and eating meat.Meat is a comprehensive cookbook that will illuminate and educate keen home cooks who would like to learn more about the meat we eat; where it comes from and various ways to use different meats. It is also a solid collection of recipes, including sauces, stocks and other meaty basics. Chapters are divided into meat type, making the book as user-friendly as possible. Chapter introductions, as well as short pieces at the beginning of each recipe, impart further knowledge with Richardsons friendly and knowledgeable character running through the narrative. With its warm and friendly yet modern design, Meatwill inspire and give confidence to home cooks to learn and try new things with meat, and is sure to become a family favourite.

Chef Adrian Richardson is passionate about meat. He knowsthat it's often the quickest, simplest and most delicious mealfor any day of the week.In Meat, Richardson imparts his extensive knowledge andshows you how to give a meal that impressive edge withminimum fuss. With recipes such as Barbecued ButterfliedLamb with Honey and Rosemary, Twice-cooked Pork Bellywith Toffee Crisp Crackling, Roast Duck with PomegranateGlaze and even the Great Aussie Meat Pie, Meat will inspireboth the novice and the expert home cook. Illustrated withtempting images throughout, this book makes the ideal guideto choosing, cooking and eating meat.Meat is a comprehensive cookbook that will illuminate and educate keen home cooks who would like to learn more about the meat we eat; where it comes from and various ways to use different meats. It is also a solid collection of recipes, including sauces, stocks and other meaty basics. Chapters are divided into meat type, making the book as user-friendly as possible. Chapter introductions, as well as short pieces at the beginning of each recipe, impart further knowledge with Richardsons friendly and knowledgeable character running through the narrative. With its warm and friendly yet modern design, Meatwill inspire and give confidence to home cooks to learn and try new things with meat, and is sure to become a family favourite.