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Meat. The Complete Guide: On the Farm, at the Butcher, in the Kitchen

49.99 €
Out of stock
Meat. The Complete Guide: On the Farm, at the Butcher, in the Kitchen
49.99 €
A unique and comprehensive guide to selecting, storing and cooking meat, introducing the history of all the major species and breeds of animals raised by humans for meat, the life of animals on the farm, the processes of fattening and butchery techniques, this book by legendary Australian butcher Anthony Puharich and his co-author, food writer Libby Travers, was extraordinarily praised by Anthony Bourdain, who wrote the introduction to it. Here you'll find comprehensive information on the basic techniques of working with meat and many great recipes for classic and signature dishes from poultry, lamb, pork, beef and veal, as well as rarer meats ─ goat meat, rabbit meat, kangaroo meat, venison and other game. Undoubtedly, the book of "the world's number one butcher" will become a classic guide for every meat cook and will go down in the world's gastronomic history.
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