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Unpack the full culinary potential of meat with Butchery. Calling
all carnivores. This at-home butchery cookbook is the authoritative
guide to preparing beef, poultry, pork, fish, lamb, goat, and more.
Learn how to break down various proteins, from a whole pig to a
side of beef and everything in between. With step-by-step
instructions, photographs, and a thorough guide to tools,
techniques, and handling, this is the only meat cookbook you’ll
ever need. Inside you’ll find: Over 150 easy-to-follow,
meat-centric recipes An illustrated guide to key butchering
techniques Stunning original photography that will inspire you to
make these mouthwatering meals Chapters designed specifically for
beef, pork, fish, lamb, goat, and poultry Extensive descriptions of
how to carve cooked meat Sides, salads, and accompaniments that
take your meat to the next level Take a detailed look at the
diverse approaches and influences that have shaped meat in culinary
traditions around the world. Choose the best cuts, hone your
butchering skills, and perfect your techniques. With expert advice,
you’ll cook to perfection every time. Change the way you think
about meat with Butchery. Luis Robles is a chef based in Los
Angeles. Born and raised in East Los Angeles to Mexican immigrants,
he began by washing dishes in 1998. Robles works with chefs across
the country and abroad, and has held chef positions at The
Disneyland Hotel, Patina Restaurant Group, Bon Appétit, and
Wolfgang Puck Catering. Cooking for special events are creative
opportunities, such as the Food & Wine Festival, the 2010
Winter Olympics, and the annual Governor’s Ball at the Academy
Awards. In 2016, he was a presenter at the MAD Symposium. As an
Associate Professor of Culinary Arts at Los Angeles Trade-Technical
College, Robles teaches whole animal butchery and oversees a
restaurant open to the public. He is inspired by the resilience of
his students at the inner-city community college. Teaching future
generations of cooks the skills for culinary success is his
passion.
Mexican Food: The Ultimate Cookbook is a beautiful and thorough
collection of recipes drawn from the many rich traditions of
Mexican cuisine and inspired by contemporary influences. This
comprehensive guide takes you on a tour of Mexican cuisine. From
Indigenous traditions to colonial influence and beyond, Mexico has
absorbed different local and foreign influences for generations,
which is what makes the country's food so delicious and varied.
With these recipes, you can enjoy dozens of bold entrees, sauces,
salsas, sides, beverages, and desserts, alongside tips and
techniques that help you extract maximum flavor from each
ingredient. In this collection you will find: - 300+ easy-to-follow
recipes that utilize regional authenticity and modern flair. -
Stunning original photography and illustrations that will inspire
you to make these mouthwatering meals. - Insights and recipes from
industry insiders. - Comprehensive breakdowns of elemental
ingredients like masa, chile peppers, epazote, and mezcal. - A
fascinating history of this culture's cuisine. This cookbook
captures the spirit of this cuisine and provides a detailed look
into the diverse approaches that shaped Mexican tradition over the
centuries. Spanning coastal delicacies, hearty mountain dishes, and
delicious street tacos, the recipes in this cookbook reflect the
many types of Mexican food. Explore the rich flavors of this region
with Mexican Food: The Ultimate Cookbook.
This is an EXACT reproduction of a book published before 1923. This
IS NOT an OCR'd book with strange characters, introduced
typographical errors, and jumbled words. This book may have
occasional imperfections such as missing or blurred pages, poor
pictures, errant marks, etc. that were either part of the original
artifact, or were introduced by the scanning process. We believe
this work is culturally important, and despite the imperfections,
have elected to bring it back into print as part of our continuing
commitment to the preservation of printed works worldwide. We
appreciate your understanding of the imperfections in the
preservation process, and hope you enjoy this valuable book.
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