How to Cook Meat

by Christopher Schlesinger

Hardcover, 2000

Status

Call number

Meat -- SCH

Call number

Meat -- SCH

Tags

Food--Meat

Publication

William Morrow Cookbooks (2000), Edition: First Printing, Hardcover, 480 pages

Description

Describes how to choose the right meat to buy and how to cook it to perfection, including information on everything from steak to meat loaf.

Subjects

Cookery (Meat)

Physical description

480 p.; 10 inches

Similar in this library

The Complete Meat Cookbook by Bruce Aidells
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
Roasting-A Simple Art by Barbara Kafka
License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes by Christopher Schlesinger
Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn
35 more
Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage by Editors of Saveur magazine
Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes by James Peterson
All About Braising: The Art of Uncomplicated Cooking by Molly Stevens
The River Cottage Cookbook by Hugh Fearnley-Whittingstall
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
How to Cook Everything: The Basics by Mark Bittman
Fish & Shellfish: The Cook's Indispensable Companion by James Peterson
Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison
Mastering Simplicity: A Life in the Kitchen by Christian Delouvrier
Sauces: Classical and Contemporary Sauce Making by James Peterson
The All Purpose Joy of Cooking by Irma S. Rombauer
Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Cheryl Jamison
The New Basics Cookbook by Julee Rosso
Staff Meals from Chanterelle by David Waltuck
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen
Jasper White's Cooking from New England: More Than 300 Traditional Contemporary Recipes by Jasper White
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
James Beard's American Cookery by James Beard
Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants by Biba Caggiano
Chez Panisse Cooking by Paul Bertolli
Fish : the complete guide to buying and cooking by Mark Bittman
Beef & Veal (The Good Cook Techniques & Recipes Series) by Editors of Time-Life Books
The Best Recipe by Editors of Cook's Illustrated Magazine
Marcella's Italian Kitchen by Marcella Hazan
The American Woman's Cook Book by Ruth Berolzheimer
American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes by Editors of Cook's Illustrated Magazine
Better Homes & Gardens New Cook Book (1953 Edition) by Better Homes and Gardens
Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer
The Barbecue! Bible: Over 500 Recipes by Steven Raichlen
The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English
The Great American Meat Book (Knopf Cooks American Series) by Merle Ellis
American Pie: My Search for the Perfect Pizza by Peter Reinhart

More

Amazon.comLibraryThing
Page: 0.1156 seconds