Cooking with Bon Appetit Beef, Veal, Lamb and Pork Cookbook SOLD
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Cooking with Bon Appetit
Beef, Veal, Lamb and Pork
from the Foreword...
"To help you locate just the right dish for any occasion, the beef, veal, lamb and pork recipes here are organizes into chapters, and, within each chapter, by cooking method. There are grilled and broiled dishes, from Steaks with Zesty Tarragon Butter (page 2) to the spicy Indonesian Skewered Barbequed Lamb (page 61). In the section on frying and sauteeing, you'll find such specialties as Hamburgers with Garlic-Basil Butter (page 8), Veal Chops with Mushroom Sauce (page 33) and miniature Lamb Patties with Sauce Basquaise (page 68). Roasted and baked dishes include Butterflied Leg of Lamb with Parmesan Crust (page 73) and Roasted Spareribs with Hoisin-Honey Sauce (page 92)....You'll learn to prepare a Classic Brown Sauce and its variations (page 38) and a Bernaise to grace grilled steaks (page 66). There are also expert tips on preparing perfect Brown Stock (page 44) and a complete glossary of meat cooking methods (page 5).It's a feast of information to accompany a true feast of memorable recipes from Bon Appetit
Condition: Excellent with light cover wear; inside binding tight and pages clean.
- Publisher: Knapp Press
- Date: 1984
- Pages: 120
- Format: HB with illustrated boards
- ISBN: 0-89535-138-2
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