- Bib ID:
- 4701032
- Format:
- Book
- Author:
- Torode, John
- Related Online Resources:
-
- Description:
-
- Newtown, Conn. : Taunton Press, 2009
- viii, 255 p. (some folded) : col. ill. ; 26 cm.
- ISBN:
-
- 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
- 234 Sweet
- 250 Butchers
- 252 Index
- 256 Acknowledgments.
- Notes:
-
- Includes index.
- Includes chart of beef cuts on reverse of dust jacket.
- First published: London : Quadrille, 2008.
- Subject:
- Cooking (Beef)
- Other authors/contributors:
- Lowe, Jason
- Available From:
- QBI
- Copyright:
-
In Copyright
You may copy under some circumstances, for example you may copy a portion for research or study.
Order a copy through Copies Direct to the extent allowed under fair dealing.
Contact us for further information about copying.
Copyright status was determined using the following information:
- Material type:
- Literary Dramatic Musical
- Published status:
- Published
- Publication date:
- 2009
Copyright status may not be correct if data in the record is incomplete or inaccurate.
Other access conditions may also apply. For more information please see:
Copyright in library collections.
Request this item
Request this item to view in the Library’s reading room.