| Description | This title aims to help you find good meat, understand it better, cook it with more confidence, and eat it with much pleasure. It first covers the basics - everything you'll need to know about choosing the best raw materials, understanding the different cuts and the cooking techniques associated with each of them. food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew; plus definitive, authentic versions of such classics as pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and (at the risk of offending the purists) chilli con carne. |
