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Field Guide to Meat

ebook
This comprehensive field guide to identifying and selecting more than 200 different cuts and kinds of meatfrom beef and poultry to game and cured meat—is an essential resource for home cooks and chefs.
 
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
 
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

Expand title description text
Series: Field Guide Publisher: Quirk Books

Kindle Book

  • Release date: April 28, 2015

OverDrive Read

  • ISBN: 9781594748462
  • File size: 120467 KB
  • Release date: April 28, 2015

EPUB ebook

  • ISBN: 9781594748462
  • File size: 120467 KB
  • Release date: April 28, 2015

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Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

This comprehensive field guide to identifying and selecting more than 200 different cuts and kinds of meatfrom beef and poultry to game and cured meat—is an essential resource for home cooks and chefs.
 
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
 
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

Expand title description text