Eat meat, but eat less and eat better - that, if any, is this book's philosophy. That's not to say we should stint on great hunks of beef, cut paper-thin and served with glistening gravy, charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, roast Chinese duck, Keralan pork curry or rich jambalayas, cassoulets and daubes - you'll find recipes for all of these here. But read on and things get a little less carnivorous. In the Less Meat chapter, meat shares the limelight with other ingredients, and in Meat as Seasoning, scraps of.
Tom Parker Bowles ebooks downloads
Let's Eat Meat: Recipes for prime cuts, cheap bits and glorious scraps of meat download
Let's Eat Meat: Recipes for prime cuts, cheap bits and glorious scraps of meat pdf
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.