The river cottage meat book / Hugh Fearnley-Whittingstall ; photography by Simon Wheeler.
By: Fearnley-Whittingstall, Hugh
.
Publisher: Berkeley : Ten Speed Press, c2007Edition: Rev. ed.Description: 543 p. : col. ill. ; 28 cm.ISBN: 9781580088435 (hbk.); 1580088430 (hbk.).Subject(s): Cooking (Meat)DDC classification: 641.66
Contents:
part I: Understanding meat: 1. Meat and right - 2. What is good meat? - 3. Buying meat - 4. Beef and veal - 5. Lamb and mutton - 6. Pork and bacon - 7. Poultry - 8. Game - 9. Offal -- Pt.II: Cooking meat: 10. Roasting - 11. Slow cooking - 12. Fast cooking - 13. Barbecuing - 14. Preserving and processing - 15. Meat thrift - The trimmings.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 4 |
641.66 FEA (Browse shelf) | 1 | Available | SCAFS,30003,03,GR | 5000029969 |
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| 641.66 BLU 2006 Bangers & mash & treacle / | 641.66 BUR 2011 The complete guide to sausage making : | 641.66 FAR Meat / | 641.66 FEA The river cottage meat book / | 641.66 KNO The world encyclopedia of meat, game and poultry / | 641.66 KRA 2010 Good meat : | 641.66 KUT Great sausage recipes and meat curing / |
Includes bibliographical references and index.
part I: Understanding meat: 1. Meat and right - 2. What is good meat? - 3. Buying meat - 4. Beef and veal - 5. Lamb and mutton - 6. Pork and bacon - 7. Poultry - 8. Game - 9. Offal -- Pt.II: Cooking meat: 10. Roasting - 11. Slow cooking - 12. Fast cooking - 13. Barbecuing - 14. Preserving and processing - 15. Meat thrift - The trimmings.