Name: Meat Illustrated: A Foolproof Guide to Understanding and Cooking With Cuts of all Kinds (en Inglés)
Price: 133.39 PEN
Availability: InStock
Author: America's Test Kitchen
ISBN: 9781948703321

portada Meat Illustrated: A Foolproof Guide to Understanding and Cooking With Cuts of all Kinds (en Inglés)

Meat Illustrated: A Foolproof Guide to Understanding and Cooking With Cuts of all Kinds (en Inglés)

Formato

Libro Físico

Ilustrado por

America's Test Kitchen

Editorial

Cook's Illustrated

Autor

America's Test Kitchen

Idioma

Inglés

N° páginas

432

Encuadernación

Tapa Dura

Dimensiones

27.2 x 22.9 x 3.0 cm

Peso

1.63 kg.

ISBN13

9781948703321

Categorías

Cocina con aparatos y recipientes específicos
Cocina o comida por ingredientes: carnes y caza
Cocina o comida por ingredientes: pollo y otras aves

Meat Illustrated: A Foolproof Guide to Understanding and Cooking With Cuts of all Kinds (en Inglés)

America's Test Kitchen (Ilustrado por) · Cook's Illustrated · Tapa Dura

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Reseña del libro "Meat Illustrated: A Foolproof Guide to Understanding and Cooking With Cuts of all Kinds (en Inglés)"

2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.