Meat cravings: less is more av Henning Kvick (signerat ex)
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Less is more" is Henning Kvick's motto, eat less meat but of higher quality. Henning loves meat but his wife is a vegetarian, so having dinner together is a challenge.
"Cook a really good piece of meat and make some good vegetable dishes, side dishes and sauces. Then there is something for everyone on the dinner table, and that's why I made this book.
Meat Cravings contains recipes for vegetable dishes, sauces, butter and vegetarian side dishes, but also everything about how to prepare different cuts of meat. Reverse sear and sous vide methods are super easy if you want to serve a tender piece of meat, perfectly pink inside with a crispy surface. It also gives you tips on how to grill and roast like a pro. In the US, cuts are different and new cuts of meat have appeared in the shops: flat iron, shoulder clod, petite tender and skirt steak are a few ...
What is the difference between a t-bone and a porterhouse, and how do you prepare a picanha, tomahawk or a tri-tip? Find out in Meat Cravings. What does the marbling of the meat mean and what happens when the enzymes break down the muscle fibers during tenderization? You can also read about the mythical wagyu meat from Japan, and the mild meat of the New Zealand deer. The author, who is also a passionate food photographer, has taken the pictures.
Language: Swedish
ISBN-13: 9789113097190
Publisher: Norstedts
Author Henning Kvick
ISBN-10: 9113097199
Pages: 169
Publication date: October 3, 2019
Language: Swedish
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Delivered article number: 9789113097190 EAN: 9789113097190
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