Related Books
Language: en
Pages: 379
Pages: 379
Type: BOOK - Published: 2014-06-02 - Publisher: Mitchell Beazley
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive refe
Language: en
Pages: 210
Pages: 210
Type: BOOK - Published: 2014-05-13 - Publisher: Chronicle Books
From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Mo
Language: en
Pages: 363
Pages: 363
Type: BOOK - Published: 2014-06-19 - Publisher: Hachette UK
The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde shar
Language: en
Pages: 258
Pages: 258
Type: BOOK - Published: 2011-09-13 - Publisher: Ten Speed Press
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” tho
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2011 - Publisher: Preface Publishing
'When we started out we had a simple plan - to open the best steak restaurant in London. We travelled the world searching for the perfect steak, but discovered
