Cooking on the bone
Auteur :
McLagan, Jennifer
Éditeur :
Grub Street Publishing
ISBN :
9781906502201
Date de publication :
29 avr. 2008
Dimensions :
25,5 x 23,0 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
We’ve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish– think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings.