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The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, veal, and lamb / Bruce Aidells and Denis Kelly ; photographs by Beatriz Da Costa

By: Contributor(s): Material type: TextTextPublication details: New York, NY : Houghton Mifflin Company, c1998Description: 604 p. : il. ; 27 cmISBN:
  • 061813512X
  • 9780618135127
Other title:
  • The complete meat cookbook [Parallel title]
Subject(s): LOC classification:
  • TX 749 A33
Contents:
Introduction -- Meat basics -- Cooking today's meat -- Beef : America's most popular meat -- Pork : the most versatile meat -- Lamb : ethnic favorite and epicure's delight -- Veal : a tender delicacy
Summary: "Frankly, we love meat. And we know we´re not alone: most people today and throughout history have relished the sensation of biting into a juicy beefsteak, a succulent pork chop, or a spicy lambkebab. This book is written for those who share this carnivorous inclination. Whether we cook and enjoy meat every day, once a week, or only on special occasions, meat is an important and enjoyable part of our diet."--P. [4]
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Holdings
Item type Current library Home library Collection Call number Copy number Status Notes Date due Barcode Item holds
Libros para consulta en sala Libros para consulta en sala Biblioteca Antonio Enriquez Savignac Biblioteca Antonio Enriquez Savignac COLECCIÓN RESERVA TX 749 A33 (Browse shelf(Opens below)) 1 No para préstamo Gastronomia 030398
Libros Libros Biblioteca Antonio Enriquez Savignac Biblioteca Antonio Enriquez Savignac Colección General TX 749 A33 (Browse shelf(Opens below)) 2 Available Gastronomia 030734
Libros Libros Biblioteca Antonio Enriquez Savignac Biblioteca Antonio Enriquez Savignac Colección General TX 749 A33 (Browse shelf(Opens below)) 3 Available Gastronomia 030735
Libros Libros Biblioteca Antonio Enriquez Savignac Biblioteca Antonio Enriquez Savignac Colección General TX 749 A33 (Browse shelf(Opens below)) 4 Available Gastronomia 030736
Total holds: 0

Introduction -- Meat basics -- Cooking today's meat -- Beef : America's most popular meat -- Pork : the most versatile meat -- Lamb : ethnic favorite and epicure's delight -- Veal : a tender delicacy

"Frankly, we love meat. And we know we´re not alone: most people today and throughout history have relished the sensation of biting into a juicy beefsteak, a succulent pork chop, or a spicy lambkebab. This book is written for those who share this carnivorous inclination. Whether we cook and enjoy meat every day, once a week, or only on special occasions, meat is an important and enjoyable part of our diet."--P. [4]

PG

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  • Universidad del Caribe
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