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portada Quality Meats: The Home Guide to Sausages, Charcuterie, Smoked Meats & More: Smoking, Curing, Grilling, Roasting
Type
Physical Book
Author
Publisher
Language
English
Pages
256
Format
Hardcover
Weight
1.04 kg.
ISBN13
9781761500381
Categories

Quality Meats: The Home Guide to Sausages, Charcuterie, Smoked Meats & More: Smoking, Curing, Grilling, Roasting

Luke Powell (Author) · Murdoch Books · Hardcover

Quality Meats: The Home Guide to Sausages, Charcuterie, Smoked Meats & More: Smoking, Curing, Grilling, Roasting - Powell, Luke

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Synopsis "Quality Meats: The Home Guide to Sausages, Charcuterie, Smoked Meats & More: Smoking, Curing, Grilling, Roasting"

"Luke is one of the best chefs in the world and it's time for everyone to get a glimpse into his craft. He is the true vanguard for all things meats and cooking. This book is so awesome. It's the one and only you'll ever need, for real." - Matty Matheson, chef, author, and actor/producer of The Bear Sausages, salami, bacon and a dry-aged, smoked brisket: all tried-and-true classics answering the questions of how to make meat last longer, go further, taste better. But some meats taste a lot better than others, and there's a reason why: quality meats and quality recipes. Welcome to the essential companion for cooking and making epic Quality Meats, whether you are a beginner, expert or somewhere in between. From easy recipes for grilling and roasting your favourite cuts, to sandwiches and small plates, to more ambitious undertakings like making bacon, briskets, sausages and charcuterie, or smoking your own meats, acclaimed chef Luke Powell has you covered. Luke worked in top-level kitchens for decades before pursuing his passion for charcuterie and is now founder and co-owner of hatted restaurant turned smallgoods wholesaler LP's Quality Meats, and Bella Brutta Pizza, both in inner Sydney. He has a chef's sense for flavour and has honed the art of charcuterie at home over multiple decades. This fully photographed, wibalin-textured hardback has over 80 recipes with step-by-step photography and includes special features on salami and brisket.

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The book is written in English.

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The binding of this edition is Hardcover.

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