Kött - Håkan Fällman
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Our desire for really good ingredients is growing stronger and stronger. At the same time, we want to cook good food at a reasonable price. In Meat - choosing, handling and cooking, master butcher Håkan Fällman teaches us how to distinguish good meat from bad. He gives tips on affordable cuts and which cut goes with which dish. We also learn how breeding, feed, slaughter, tenderization and sex affect the quality of the meat, what color the meat should be to taste good and how to tell if the meat is tender. We also find out how to best store, roast, braise and grill our meat.
Meat is a comprehensive, fact-packed book with lots of recipes from some of the country's most talented chefs! There are also cutting diagrams, buying guides, handling tips, cooking tips and general meat knowledge about beef, veal, pork, lamb, game and poultry.
Håkan Fällman has worked with meat almost all his life. As a boy, he worked extra with his father who had a company that supplied meat to restaurants, and today he himself is a royal court supplier and provides many of the star restaurants with excellent raw materials. Håkan Fällman is also a popular lecturer for both student chefs and professionals in the industry.
Language: Swedish
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Delivery and freight
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Delivered article number: 9789127117877 EAN: 9789127117877
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