On Meat - Jeremy Fox
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- Online stock 5 pcs.
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On Meat is a book about meat that goes far beyond grilling recipes and temperature charts. It explores the very essence of meat through technique, an understanding of muscles and connective tissue, and how different approaches lead to clear differences in flavour and texture. The author guides you through the fundamental principles of butchery, how to make use of the whole animal, and how time, heat and precision work together to bring every cut of meat to its full potential. The text is written for those who want to understand why a particular method works, not just how to execute it.
The book is grounded in respect for the raw material and a deep technical understanding of how meat behaves during cooking. It explains what happens to proteins and fat at different temperatures, how different cuts require different approaches, and how patience and consistency are often the decisive factors between a good result and an outstanding one. It takes you from choosing meat at the butcher to the plate, with analysis, reflection and methodology that allow you to interpret the meat rather than simply follow a finished recipe.
On Meat has quickly established itself as a reference for anyone who takes meat seriously, whether working in a professional kitchen or driven by development at home. It offers a line of reasoning that both inspires and challenges, and is intended to be used as a handbook rather than a coffee table book.
Format: Inbunden
Storlek: 21,5 x 27,5 cm
Antal sidor: 352
Förlag: Phaidon
ISBN: 9781837290864
Språk: Engelska
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Delivery and freight
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Weight: 1, 3 kg EAN: 9781837291182
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