But also here you’ll see the extended range of today’s British meat cuisine, employing ideas from across the glove.

The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible. Discover why cuts matter, how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. No matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer).The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment or for professional financial advice. Cook more than 300 of the world’s best poultry, pork, beef, lamb, and game dishes such as Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala beef, and Barbecued Moroccan Lamb.

We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature. Fast, fresh, surprising dishes for midweek, and slow-cooking or theatre pieces shared with friends for weekends and holidays.Iron Chef Michael Symon is a wildly successful restauranteur, well-known TV personality, and veritable meat lover. Someone you cook for – the recipes in this book will make their life more delicious and who can’t appreciate that?