An edition of The New Book of Meat Cookery
(1981)
The New Book of Meat Cookery
First Edition
by Mary Berry
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Covers basic stuff but also classic dishes like how to make a traditional roast dinner and all the trimmings. Tells you how to make roast potatoes, Yorkshire puddings, gravy and how to cook all the meats. A very good book, old, but very good and tells you everything you need to know. -- Amazon review
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Subjects
Cookery (Meat), Meat cookery, Meat cooking, Bacon, Beef, Game, Lamb, Offal, Pork, Poultry, Veal, Cooking (meat)Showing 2 featured editions. View all 2 editions?
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The New Book of Meat Cookery
1981, Queen Anne Press, Macdonald Futura Publishers, Queen Anne Press
Hardcover
in English
- First Edition
0362005591 9780362005592
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Book Details
Table of Contents
Acknowledgements.
6
Foreword from Oxo.
7
Introduction.
8
A Guide to Beef.
9
A Guide to Lamb.
16
A Guide to Pork.
21
A Guide to Bacon.
25
A Guide to Poultry.
29
A Guide to Offal.
34
A Guide to Game.
37
A Guide to Veal.
42
Freezing Meat.
45
Kitchen Equipment.
48
Wine with Meat.
51
Sauces, Stuffings and Garnishes.
54
Beef Recipes.
61
Lamb Recipes.
103
Pork and Bacon Recipes.
123
Poultry Recipes.
159
Offal Recipes.
179
Game Recipes.
195
Veal Recipes.
207
Index.
214
Edition Notes
Printed and bound in Great Britain
Includes index.
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| September 16, 2021 | Edited by ImportBot | import existing book |
| February 20, 2012 | Edited by i r firefly | Edited without comment. |
| February 20, 2012 | Edited by i r firefly | Edited without comment. |
| February 20, 2012 | Edited by i r firefly | Edited without comment. |
| December 10, 2009 | Created by WorkBot | add works page |