Overview
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 más de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magníficamente ilustrado, este libro está llamado a convertirse en un clásico y en una herramienta indispensable en la cocina.
Además, el libro también incluye:
- La historia, la alimentación y las variedades o razas más comunes de los principales grupos de animales que se crían para carne, como aves, ovinos, porcinos o vacunos.
- Un capítulo dedicado a la carne de caza.
- Mapas internacionales de las razas más habituales a nivel de consumo.
- Diagramas de corte y descripciones de despieces, cortes tradicionales o técnicas básicas de carnicería.
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.
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 más de 110 recetas inspiradas en las tradiciones culinarias del mundo entero. Magníficamente ilustrado, este libro está llamado a convertirse en un clásico y en una herramienta indispensable en la cocina.
Además, el libro también incluye:
- La historia, la alimentación y las variedades o razas más comunes de los principales grupos de animales que se crían para carne, como aves, ovinos, porcinos o vacunos.
- Un capítulo dedicado a la carne de caza.
- Mapas internacionales de las razas más habituales a nivel de consumo.
- Diagramas de corte y descripciones de despieces, cortes tradicionales o técnicas básicas de carnicería.
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.
This book title, Carne: El libro definitivo /The Ultimate Companion to Meat : On the Farm, at the Butcher, in the Kitchen, ISBN: 9788417752095, by Libby Travers, Anthony Puharich, published by PRH Grupo Editorial (March 24, 2020) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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