Cooking Meat

ISBN: 9780525610342
Publication date: 01/01/2021

Peter Sanagan knows everything there is to know about meat. A chef by training and a butcher by trade, there's not a cut of meat he hasn't seen, or cooked. In Cooking Meat he gives meat-lovers the nose-to-tail of choosing, buying, handling, prepping, cutting and cooking meat. From information on sustainable, responsible farming to understanding the different cuts of meat available (and what their labels really mean), Cooking Meat is an insider's expert guide on everything there is to know about meat. Included are step by step basic butchery techniques for things like how tie a roast or french a lamb chop, as well as detailed guides for stuffing the perfect sausages, cooking the perfect steak, making your own bacon, and (the number one question he is asked!) roasting the perfect chicken, as well as ideas and explanations for experimenting with more unusual cuts at home. With a master guide to every common cut of meat and cooking method (from grilling to roasting to braising to pressure cooking to sous viding to pan-frying), Peter gives you the tools to determine what type of meat you want to cook, which cut to pick and why, and how to get the best results when cooking meat every time.

Pages: 400
Author: SANAGAN, PETER