Meat Manual Revue technique Haynes Anglais

Type d'annonce: Professionnel Offre

Andrew Webb From steaks to roasts, sausages to casseroles, From steaks to roasts, sausages to casseroles, the Meat Manual tells you all you need to know about sourcing, cooking, and serving great British meat. Learn all the different cuts of beef, pork, lamb and chicken, as well as major types of game. The manual includes step-by-step guides for making your own sausages and burgers, as well as advice on cooking the perfect steaks. Of course great meat needs accompaniments, so thereÛªs tips on making the perfect gravy for the Sunday roast, Û÷slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.
RTHH6077 - Revue Technique Haynes Anglais
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