Meat Manual

From steaks to roasts, sausages to casseroles

By Andrew Webb

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Front Cover
Contents
Contents
Excerpt
Excerpt
Stock image only. Actual cover art may differ.
From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat.

Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers, as well as advice on cooking the perfect steaks.

Of course great meat needs accompaniments, so there's tips on making the perfect gravy for the Sunday roast, 'slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.
Publisher
Haynes Publications
ISBN
1785210777
ISBN-13
9781785210778
Format
Hardbound, 192 pages
Published
2016

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