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Leith's Meat Bible by Max Clark, Susan Spaull
  

Leith's Meat Bible

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RRP £40.00

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The Good Book Guide logo The Good Book Guide Review. Anyone familiar with Leith’s ‘Bible’ series will know what to expect from this substantial volume. Following a couple of general chapters on cooking methods, each type of meat is given a substantial chapter, which includes advice on buying it and the various cuts, as well as detailed instructions and diagrams on boning and other preparation, before continuing with a cornucopia of recipes from Sunday roasts to comforting cassoulet. This is not the glossy recipe book beloved of celebrity chefs, although there are a handful of colour plates at intervals through the book, but a no-nonsense manual that you will turn to again and again when looking to cook any kind of meat – even bison, alligator, kangaroo and zebra!
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Synopsis

Leith's Meat Bible by Max Clark, Susan Spaull

Leiths Meat Bible is the ultimate meat cookbook. Packed with recipes from all over the world, it has something for every occasion, from a simple after-work supper to an elegant dinner. As with every book from the Leiths series, all recipes are foolproof with an emphasis on proper technique. The first part of the book guides you through the basic techniques for choosing, preparing, cooking and carving meat, including an illustrated guide to the different cuts of meat (and how to tell if a piece of meat is fresh and good-quality), advice on how to handle and store raw meat, and easy-to-follow instructions on every kind of cooking method you will need. Following this are chapters on each type of meat, including delicious recipes ranging from the classics, such as Beef stew, Shepherd's pie, Slow-roast pork belly and Toad-in-the hole, to more adventurous dishes, such as Sticky chicken goujons with caramelised lemons, Duck breasts with blackberry and apple sauce and Thai basil pork. There are also tempting and inventive ideas for cooking with cheaper cuts of meat. This huge book includes full colour photographs, illustrated techniques tips, wine recommendations for every recipe, troubleshooting guides, a glossary of cooking terms, and much more. Utterly comprehensive, reliable and easy to use, this is an essential book for every kitchen.

About the Author

Leiths School of Food and Wine was established in 1975 to provide professional training for career cooks and short courses for amateurs. The school provides comprehensive theoretical and practical teaching, qualifying students to enter the highly competitive food and wine business and begin a rewarding career. It is committed to classical techniques and methods but offers a fresh and modern approach.

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Book Info

Publication date

5th July 2010

Author

Max Clark, Susan Spaull

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Author's Website

www.bloomsbury.com/Authors/...

Publisher

Bloomsbury Publishing PLC
www.bloomsbury.com/Trade/

Format

Hardback
560 pages

Categories

Cooking with meat & game

ISBN

9780747590477

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