Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson
Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson Meat: A Kitchen Education - James Peterson
Meat: A Kitchen Education - James Peterson
+10

Meat: A Kitchen Education - James Peterson

1 available / secondhand
R180.00
Shipping
R35.00 Standard shipping using one of our trusted couriers applies to most areas in South Africa. Some areas may attract a R30.00 surcharge. This will be calculated at checkout if applicable.
Check my rate
The seller has indicated that they will usually have this item ready to ship within 3 business days. Shipping time depends on your delivery address. The most accurate delivery time will be calculated at checkout, but in general, the following shipping times apply:
 
Standard Delivery
Main centres:  1-3 business days
Regional areas: 3-4 business days
Remote areas: 3-5 business days
Seller
Get it now, pay later

Product details

Condition
Secondhand
Location
South Africa
Product code
495
Bob Shop ID
644373017

Meat: A Kitchen Education

Meat: A Kitchen Education is award-winning author James Petersons guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Petersons unassuming yet authoritative style.

Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing.

Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus.

Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes.

His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniquesfrom trussing a whole chicken to breaking down a whole lamb.

 

By: James Peterson

Publisher: Ten Speed Press, 2010

Pages: 326

Dimensions: ± 26 cm x 21 cm

Hardcover with dust jacket. Very good condition. Dust jacket has plastic cover. 

Add to cart

Recently viewed

See more
Sterling Silver and Genuine Amethysts Earrings
R1,195.00 No bids
2004 Cape Town World Cup Bid Medallion
R250.00 No bids
49% OFF
4 x Solar Street Lights Outdoor Remote Control Solar Parking Lot Lights
R420.00 R820.00
STREET ART - Doors, Walls, Walkways
R150.00

Similar products

James Martin - James Every Day - The Essential Collection (Hardcover)
R150.00
BOOKS - Meat and Poultry
R45.00
18% OFF
The Hairy Bikers' Meat Feasts
R309.00 R375.00
Leith's Meat Bible
R350.00