Carne: El Libro Definitivo /The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen
| AUTHOR | Puharich, Anthony; Travers, Libby; Travers, Libby et al. |
| PUBLISHER | Grijalbo Ilustrados (03/24/2020) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
Con prólogo de Anthony Bourdain.
Todo lo que necesitas saber para seleccionar, comprar y cocinar carne. En una época en que cada vez más personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta información valiosa para resolver todas las dudas antes de comprarla. De la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber cómo comer menos carne y de la mejor calidad. Con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece ma?s de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magni?ficamente ilustrado, este libro esta? llamado a convertirse en un cla?sico y en una herramienta indispensable en la cocina. Adema?s, el libro tambie?n incluye: - La historia, la alimentacio?n y las variedades o razas ma?s comunes de los principales grupos de animales que se cri?an para carne, como aves, ovinos, porcinos o vacunos. - Un capi?tulo dedicado a la carne de caza. - Mapas internacionales de las razas ma?s habituales a nivel de consumo. - Diagramas de corte y descripciones de despieces, cortes tradicionales o te?cnicas ba?sicas de carniceri?a. ENGLISH DESCRIPTION "You hold the right book in your hands. Learning from it will be delicious." ?Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat?be it beef, lamb, chicken, pork, or even wild game like venison and rabbit?and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Todo lo que necesitas saber para seleccionar, comprar y cocinar carne. En una época en que cada vez más personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta información valiosa para resolver todas las dudas antes de comprarla. De la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber cómo comer menos carne y de la mejor calidad. Con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece ma?s de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magni?ficamente ilustrado, este libro esta? llamado a convertirse en un cla?sico y en una herramienta indispensable en la cocina. Adema?s, el libro tambie?n incluye: - La historia, la alimentacio?n y las variedades o razas ma?s comunes de los principales grupos de animales que se cri?an para carne, como aves, ovinos, porcinos o vacunos. - Un capi?tulo dedicado a la carne de caza. - Mapas internacionales de las razas ma?s habituales a nivel de consumo. - Diagramas de corte y descripciones de despieces, cortes tradicionales o te?cnicas ba?sicas de carniceri?a. ENGLISH DESCRIPTION "You hold the right book in your hands. Learning from it will be delicious." ?Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat?be it beef, lamb, chicken, pork, or even wild game like venison and rabbit?and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
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Product Format
Product Details
ISBN-13:
9788417752095
ISBN-10:
8417752099
Binding:
Hardback or Cased Book (Sewn)
Content Language:
Spanish
More Product Details
Page Count:
512
Carton Quantity:
6
Product Dimensions:
8.20 x 1.80 x 10.90 inches
Weight:
4.70 pound(s)
Feature Codes:
Index,
Price on Product,
Maps,
Illustrated
Country of Origin:
CN
Subject Information
BISAC Categories
Cooking | Specific Ingredients - Meat
Cooking | Methods - Barbecue & Grilling
Dewey Decimal:
641.66
Descriptions, Reviews, Etc.
publisher marketing
Con prólogo de Anthony Bourdain.
Todo lo que necesitas saber para seleccionar, comprar y cocinar carne. En una época en que cada vez más personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta información valiosa para resolver todas las dudas antes de comprarla. De la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber cómo comer menos carne y de la mejor calidad. Con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece ma?s de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magni?ficamente ilustrado, este libro esta? llamado a convertirse en un cla?sico y en una herramienta indispensable en la cocina. Adema?s, el libro tambie?n incluye: - La historia, la alimentacio?n y las variedades o razas ma?s comunes de los principales grupos de animales que se cri?an para carne, como aves, ovinos, porcinos o vacunos. - Un capi?tulo dedicado a la carne de caza. - Mapas internacionales de las razas ma?s habituales a nivel de consumo. - Diagramas de corte y descripciones de despieces, cortes tradicionales o te?cnicas ba?sicas de carniceri?a. ENGLISH DESCRIPTION "You hold the right book in your hands. Learning from it will be delicious." ?Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat?be it beef, lamb, chicken, pork, or even wild game like venison and rabbit?and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Todo lo que necesitas saber para seleccionar, comprar y cocinar carne. En una época en que cada vez más personas prefieren consumir carne de forma consciente y sostenible, esta obra de referencia nos presenta información valiosa para resolver todas las dudas antes de comprarla. De la mano de granjeros, carniceros o de algunos de los mejores cocineros, seremos capaces de saber cómo comer menos carne y de la mejor calidad. Con consejos de expertos para elegir, conservar y cocinar todos los tipos de carne, la obra ofrece ma?s de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magni?ficamente ilustrado, este libro esta? llamado a convertirse en un cla?sico y en una herramienta indispensable en la cocina. Adema?s, el libro tambie?n incluye: - La historia, la alimentacio?n y las variedades o razas ma?s comunes de los principales grupos de animales que se cri?an para carne, como aves, ovinos, porcinos o vacunos. - Un capi?tulo dedicado a la carne de caza. - Mapas internacionales de las razas ma?s habituales a nivel de consumo. - Diagramas de corte y descripciones de despieces, cortes tradicionales o te?cnicas ba?sicas de carniceri?a. ENGLISH DESCRIPTION "You hold the right book in your hands. Learning from it will be delicious." ?Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat?be it beef, lamb, chicken, pork, or even wild game like venison and rabbit?and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
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List Price $49.95
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