The "Queen" Cookery Books: Meats and game PDF Download
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Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 256
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 256
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Book Description
Author: S. Beaty-pownall
Publisher: Kessinger Publishing
ISBN: 9781437090611
Category : Law
Languages : en
Pages : 248
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Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 270
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 241
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 176
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: S. Beaty -Pownall
Publisher: Johnson Press
ISBN: 9781408631287
Category : Cooking
Languages : en
Pages : 252
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Book Description
This antiquarian volume contains a complete manual of the art of angling for roach, with comments on methodology, equipment, tactics, and other information useful to the roach fisherman. Written in simple, plain language and including much in the way of practical instructions and useful tips and hints, this text will prove invaluable to the roach fisherman, and makes for a great addition to collections of angling literature. The chapters of this book include: The Roach, Descriptive, Statistical, Roach Waters, The Roach Fisherman, Baits and Ground-Baits, Major Tactics and Major Considerations, Methods and Styles, Odds and Ends In Lighter Vein, and Hempseed Fishing for Roach. We are republishing this antiquarian volume now complete with a specially commissioned new introduction on the history of fishing.
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 226
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Book Description
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
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Book Description
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
