Verwandte Artikel zu Ginger Pig Meat Book

Ginger Pig Meat Book - Hardcover

Warde, Fran; Wilson, Tim

 
9781845335588: Ginger Pig Meat Book
Hardcover
ISBN 10: 1845335589 ISBN 13: 9781845335588
Verlag: Mitchell Beazley, 2011

Inhaltsangabe

This book is packed with expert information on every aspect of buying, preparing and cooking meat.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorinnen und Autoren

Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Café Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.

Tim Wilson, founder and owner of The Ginger Pig chain of butchers, is one of the most respected meat producers in Britain. For many years, Tim farmed his own North Yorkshire pasture, producing cattle, sheep and pigs, with a passion for sustaining rare breeds. As the company has grown, Ginger Pig have worked to build a network of like-minded farmers to help supply their butchers' shops with the best produce in the country. At the heart of everything Ginger Pig does is good animal husbandry and welfare - and livestock that is looked after well in the field simply tastes better on the plate.
His shops have received many accolades, including Best Food Producer in the Observer Food Awards. His previous books are the Ginger Pig Meat Book and Ginger Pig Farmhouse Cook Book, both co-authored with Fran Warde and published by Mitchell Beazley.

www.thegingerpig.co.uk

Von der hinteren Coverseite

This book is packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

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Verlag
Mitchell Beazley
Erscheinungsdatum
2011
Sprache
Englisch
ISBN 10 
1845335589
ISBN 13 
9781845335588
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
336
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
GPSR Kontakt
gpsr@libri.de

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