Details
Synopsis
The authors describe in exhaustive detail the proper techniques for cooking various cuts of meat, and include recipes for such dishes as Flintstone-Style BBQ Beef Ribs, Gingered Beef Stew from Kuala Lumpur, White Veal Stew with Mushrooms and Sherry, and North African Braised Lamb Shanks, not to mention Lamb Tongues on Toast. Chosen by the New York Times as one of the best cookbooks of 2000.
| Size | | Length: | 466 pages | | Height: | 10.0 in | | Width: | 8.0 in | | Thickness: | 1.8 in | | Weight: | 45.6 oz |
Industry Reviews
"[A] discursive, friendly book that gives plenty of good and thorough information without being a technical manual. Always the emphasis is on the home cook, with notes about which other names a cut of meat might go by and what may be substituted for it, and plentiful tips on how to use leftovers and what cooking tricks will bring the best results."
New York Times Book Review - Corby Kummer (12/10/2000)
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