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Leiths
Meat Bible
by Max Clark and Susan Spaull
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Product Description
Leiths Meat Bible is the ultimate meat cookbook. Packed
with recipes from all over the world, it has something
for every occasion, from a simple after-work supper
to an elegant dinner. As with every book from the Leiths
series, all recipes are foolproof with an emphasis on
proper technique. The first part of the book guides
you through the basic techniques for choosing, preparing,
cooking and carving meat, including an illustrated guide
to the different cuts of meat (and how to tell if a
piece of meat is fresh and good-quality), advice on
how to handle and store raw meat, and easy-to-follow
instructions on every kind of cooking method you will
need. Following this are chapters on each type of meat,
including delicious recipes ranging from the classics,
such as Beef stew, Shepherd's pie, Slow-roast pork belly
and Toad-in-the hole, to more adventurous dishes, such
as Sticky chicken goujons with caramelised lemons, Duck
breasts with blackberry and apple sauce and Thai basil
pork. There are also tempting and inventive ideas for
cooking with cheaper cuts of meat. This huge book includes
full colour photographs, illustrated techniques tips,
wine recommendations for every recipe, troubleshooting
guides, a glossary of cooking terms, and much more.
Utterly comprehensive, reliable and easy to use, this
is an essential book for every kitchen.
Great recipes but missing info 2009
Reviewer:
Kalvin Lyle
Useful for every cook! 2010
Reviewer:
Mr R A Varga-Clark
I love this book. Not only does it have a excellent
techniques section at the front and a series of guides
to be used as reference for all types of cooking.
Some old and classic recipes, but many more modern
ideas too and a really interesting section on exotic
meats. It's text heavy and certainly not one of those
'coffee table' cookery books but a reference guide
that will last a lifetime. You'll never need to buy
another book on meat!
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