Description
This book covers the composition, structure, color, flavor, texture and juiciness of meat by applying the theoretical foundations to various dry and moist cooking, and to those at low temperatures. Drawings and practical tables teach you how to recognize pieces, buy the right cuts, and cook them correctly.
Author: Dario Bressanini
Publisher: Anagrama
Published: 04/15/2021
Pages: 240
Binding Type: Hardcover
Weight: 1.85lbs
Size: 9.00h x 7.20w x 0.80d
ISBN13: 9788417127732
ISBN10: 8417127739
Language: Spanish
BISAC Categories:
- Cooking | Specific Ingredients | Meat
Author: Dario Bressanini
Publisher: Anagrama
Published: 04/15/2021
Pages: 240
Binding Type: Hardcover
Weight: 1.85lbs
Size: 9.00h x 7.20w x 0.80d
ISBN13: 9788417127732
ISBN10: 8417127739
Language: Spanish
BISAC Categories:
- Cooking | Specific Ingredients | Meat