Summary
Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes.
For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality.
There are more than 100 recipes, from Sticky citrus-marinated pork chops through Moroccan chicken with preserved lemons, to Slow-baked herb-crusted leg of mutton.
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Book Details
| ISBN-13: | 9781845335588 |
|---|---|
| ISBN-10: | 1845335589 |
| Author: | Tim Wilson, Fran Warde |
| Publisher: | Octopus Publishing Group |
| Imprint: | Mitchell Beazley |
| Format: | Hardcover |
| Number of Pages: | 336 |
| Release Date: | 14 June 2011 |
| Weight: | 1.30kg |
| Dimensions: | 250mm x 196mm x 36mm |
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What They're Saying
Critics Review
‘I care too much about what I eat not to buy meat from The Ginger Pig. There are many great butchers in Britain but no single company which covers the whole process from the happy animal in the field, to the terrific cut of meat in my kitchen in the way they do. When I shop at The Ginger Pig I know I’m going to eat well.’ - Jay Rayner The Observer
About The Author
Tim Wilson
Fran Warde is a cook and best-selling food writer. She spent 18 months in the kitchens at The Cafe Royal before opening her own restaurant in London and then moving into catering and opening a successful cookery school. Fran co-authored with Joanna Harris the award-winning The French Kitchen, followed by The French Market. Her other books include New Bistro and Food for Friends. She has written for numerous publications, including The Saturday Times Magazine, BBC Good Food and Waitrose Food Illustrated and was the food editor of Red magazine.
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