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Meat Manual Author: Andrew Webb

ISBN: 9781785210778 Format: Hardcover Number Of Pages: 192 Published: 7 April 2016 Country of Publication: GB Dimensions (cm): 27.2 x 21.2 x 1.7 Description: 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 there's tips on making the perfect gravy for the Sunday roast, 'slaw for burgers, and chips for steaks, as well as a detailed guide to using leftovers and making stock.

About the Author

Andrew Webb is author of the Haynes Pie Manual and Haynes Baking Manual.

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