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'Beef' : and other bovine matters / John Torode ; photographs by Jason Lowe
Bib ID 4701032
Format BookBook
Author
Torode, John
 
Related Online
Resources
Description Newtown, Conn. : Taunton Press, 2009 
viii, 255 p. (some folded) : col. ill. ; 26 cm. 
ISBN 9781600851261
1600851266
Summary

In this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butcher's recommended cuts and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart - down-to-earth, tasty, easy to make and gathered from around the world. It includes a fold-out poster showing cuts of meat and a gatefold visual of how to cook beef for 100!

Full contents
  • Machine derived contents note: 6 Introduction
  • 20 Stocks, Soups & Gravy
  • 34 Carpaccio
  • 50 Salads & Snacks
  • 78 Pasta & Rice
  • 96 Pies, Stews & Braises
  • 124 Steaks & Big Hunks
  • 164 Corned Beef, Bresaola & Pastrami
  • 186 Veal
  • 212 Offal
 
Notes

Includes index.

Includes chart of beef cuts on reverse of dust jacket.

First published: London : Quadrille, 2008.

Subjects Cooking (Beef)
Other authors/contributors Lowe, Jason
Available From QBI 
000 01976cam a2200361 a 4500
001 4701032
005 20120321125330.0
008 080815s2009    ctua          001 0 eng d
010 |a 2008036515
019 1 |a43327293
020 |a9781600851261 (hbk.)
020 |a1600851266 (hbk.)
035 |a(OCoLC)420869394
035 |a4701032
037 |a1292974|bQBI
040 |aOCoLC|beng|dANL
042 |aanuc
050 0 0 |aTX749.5.B43|bT67 2009
082 0 4 |a641.662|222
100 1 |aTorode, John.
245 1 0 |a'Beef' :|band other bovine matters /|cJohn Torode ; photographs by Jason Lowe.
260 |aNewtown, Conn. :|bTaunton Press,|c2009.
300 |aviii, 255 p. (some folded) :|bcol. ill. ;|c26 cm.
500 |aIncludes index.
500 |aIncludes chart of beef cuts on reverse of dust jacket.
500 |aFirst published: London : Quadrille, 2008.
505 0 0 |aMachine derived contents note: 6 Introduction -- 20 Stocks, Soups & Gravy -- 34 Carpaccio -- 50 Salads & Snacks -- 78 Pasta & Rice -- 96 Pies, Stews & Braises -- 124 Steaks & Big Hunks -- 164 Corned Beef, Bresaola & Pastrami -- 186 Veal -- 212 Offal -- 234 Sweet -- 250 Butchers -- 252 Index -- 256 Acknowledgments.
520 |aIn this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butcher's recommended cuts and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart - down-to-earth, tasty, easy to make and gathered from around the world. It includes a fold-out poster showing cuts of meat and a gatefold visual of how to cook beef for 100!
650 0 |aCooking (Beef)
700 1 |aLowe, Jason.
856 4 2 |3Table of contents only|uhttp://www.loc.gov/catdir/toc/ecip0826/2008036515.html
856 4 2 |3Contributor biographical information|uhttp://www.loc.gov/catdir/enhancements/fy1004/2008036515-b.html
984 |aANL|cN 641.662 T686
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