Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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Bibliographic Details

Title: Carne: el Libro Definitivo /the Ultimate Companion to Meat : on the Farm, at the Butcher, in the Kitchen
Publisher: Penguin Random House Grupo Editorial
Publication Date: 2020
Language: Spanish
ISBN 10: 8417752099
ISBN 13: 9788417752095
Binding: Hardcover
Condition: Very Good
Weight: 4.861 pounds

About this title

Synopsis

Con pr�logo de Anthony Bourdain.

Todo lo que necesitas saber para seleccionar, comprar y cocinar carne.

En una �poca en que cada vez m�s personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta informaci�n valiosa para resolver todas las dudas antes de comprarla. De la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber c�mo comer menos carne y de la mejor calidad.

Con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece más de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magníficamente ilustrado, este libro está llamado a convertirse en un clásico y en una herramienta indispensable en la cocina.

Además, el libro también incluye:

- La historia, la alimentación y las variedades o razas más comunes de los principales grupos de animales que se crían para carne, como aves, ovinos, porcinos o vacunos.

- Un capítulo dedicado a la carne de caza.

- Mapas internacionales de las razas más habituales a nivel de consumo.

- Diagramas de corte y descripciones de despieces, cortes tradicionales o técnicas básicas de carnicería.

ENGLISH DESCRIPTION

"You hold the right book in your hands. Learning from it will be delicious." ―Anthony Bourdain

Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat―be it beef, lamb, chicken, pork, or even wild game like venison and rabbit―and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes.

Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

About the Author

Anthony Puharich es un legendario carnicero y proveedor de los restaurantes m�s importantes de Australia. Es el copropietario de Victor Churchill, el "Bulgari" de las carnicer�as en Sydney, un sitio visitado por figuras p�blicas que van desde Oprah hasta Adrien Anthony Gill.

"About this title" may belong to another edition of this title.

Store Description

Better World Books is a for-profit, socially conscious business and a global online bookseller that collects and sells new and used books online, matching each purchase with a book donation. Each sale generates funds for literacy and education initiatives in the U.S., the UK, and around the world. Since its launch in 2003, Better World Books has raised over $35 million for libraries and literacy, donated over 38 million books, and reused or recycled more than 475 million books.

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