Recipes from an Italian Butcher Roasting, Stewing, Braising

150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine.The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.

ISBN:	9780714874975
Publisher:	Phaidon Press Ltd
Imprint:	Phaidon Press Limited
Published date:	16 Oct 2017
DEWEY:	641.660945
DEWEY edition:	23
Language:	English
Number of pages:	303
Weight:	1266g
Height:	192mm
Width:	279mm
Spine width:	35mm

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