Description
Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
About the Author
Keith Richmond has written about food and drink for the Sunday Mirror, The Express and the Daily Mail. He is the author of The Musicals of Andrew Lloyd Webber and co-wrote Wine with his wife Lucy Knox. Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery, Special Occasions, Party Food, Tea and Wine.
Book Information
ISBN 9781780191096
Author Lucy Knox
Format Paperback
Page Count 264
Imprint Southwater
Publisher Anness Publishing
About the Author
Keith Richmond has written about food and drink for the Sunday Mirror, The Express and the Daily Mail. He is the author of The Musicals of Andrew Lloyd Webber and co-wrote Wine with his wife Lucy Knox. Lucy Knox was food and drink editor at Woman and Home magazine and now writes regularly for several national newspapers. Her published books include Great British Cookery, Special Occasions, Party Food, Tea and Wine.
Book Information
ISBN 9781780191096
Author Lucy Knox
Format Paperback
Page Count 264
Imprint Southwater
Publisher Anness Publishing
