The Real Meat Cookbook

Bissell, Frances (signed by Frances Bissell)

ISBN 10: 0701136456 / ISBN 13: 9780701136451

Published by Chatto & Windus, London, 1992

About this Item

384 pages, meat maps, diagrams, over 200 receipes, signed by Frances Bissell on the title page. THIS MAJOR BOOK ON MEAT COOKERY, THE FIRST to appear for many years, reflects the changes that have revolutionised our eating habits in the last decade. Much more than a recipe book, each chapter explains the methods used to rear animals for meat, then outlines the choices available to the consumer in terms of animal welfare and quality of produce. There are comprehensive lists of cuts including those now imported from France and America and also notes on carving and jointing, boning and skinning, hanging game, roasting times and stock-making. From one of the great contemporary British cooks the recipes, too, are thoroughly modern, with sources ranging from Apicius to today's Californian Restaurateurs and from the Mediterranean to Asian home cooks. They are complemented by Frances Bissell's unswerving loyalty to the home-grown traditions of the British Isles and her own inventive, light and healthy style of cookery. Here are earthy slow-cooked braises to enjoy making for a winter Sunday lunch; quick, cheap one-course meals to rustle up at the end of a working day and sauces, preserves and accompaniments to lend a new twist to traditional dishes. Using meat maps and diagrams and with over 200 delicious recipes, Frances Bissells' The Real Meat Cookbook is a classic compendium of everything you need to know about buying, preparing, eating and cooking meat in the 1990s. Size: 4to. Seller Inventory # 111402

Bibliographic Details

Title: The Real Meat Cookbook

Publisher: Chatto & Windus, London

Publication Date: 1992

Binding: Hard Cover

Condition: Very Good

Dust Jacket Condition: Very Good

Signed: Inscribed By Author

Edition: First Edition.

About this title

Synopsis:

Reflecting the changes that have revolutionized eating habits in the last decade, this book contains 200 recipes from Britain, France, Italy and the world. It puts the emphasis on the need to understand how the ingredients bought in shops are produced.

Synopsis:

Including 200 recipes, this cookery book deals with the buying, preparation and cooking of meat which is raised in a humane way, additive and hormone free and/or organic. The author is the cookery writer for "The Times" newspaper.