Meat: A Kitchen Education - James Peterson

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.