Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. ...

Ginger Pig Meat Book 2011, Lyons Press, Guilford, CT

ISBN-13: 9780762779826

Hardcover

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Ginger Pig Meat Book 2011, Mitchell Beazley, London

ISBN-13: 9781845335588

Hardcover

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