Author Description
Meat lovers will love this book. Just call it a "meaty" read for the chef in your home!
Menrva's Summary
THE THESIS
This book investigates the fundamental techniques and preparation methods required to master meat cookery in a home kitchen. Barbara Bloch provides a structured approach to selecting, butchering, and cooking various cuts of meat. The text serves as a practical manual for home chefs looking to improve their proficiency with beef, pork, lamb, and poultry through clear, actionable instructions.
THE SCOPE MAP
What You Will Find
- Comprehensive guides on meat selection and quality indicators
- Traditional and modern butchery techniques for home preparation
- Temperature charts and cooking time guidelines for various cuts
- Methods for roasting, braising, grilling, and pan-searing
Scope Limits
- Does not cover advanced charcuterie or industrial-scale processing
- Excludes detailed nutritional analysis or dietary-specific meal planning
THE AUTHORITY PERSPECTIVE
Readers frequently note the practical utility of the instructions for everyday home cooking. Experts highlight this as a reliable reference for those seeking to build foundational skills in meat preparation.
Page Count:
224
Publication Date:
1977-01-01
Publisher:
McGraw-Hill
ISBN-10:
0070059098
ISBN-13:
9780070059092
Cooking
Reference
Food And Drink
Culinary Arts
Meat