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Omaha Steaks Meat - 0609607774, John Harrisson, hardcover, new - Picture 1 of 1

Omaha Steaks Meat : Beef, Veal, Pork, Lamb, Venison and Game, Poultry and Fowl by Frederick J. Simon and John Harrisson (2001, Hardcover)

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Brand New

ISBN: 0609607774. Author: Harrisson, John; Simon, Frederick J. Condition: New. Qty Available: 1.

About this product

Product Identifiers

PublisherCrown Publishing Group, T.H.E.

ISBN-100609607774

ISBN-139780609607770

eBay Product ID (ePID)1893371

Product Key Features

Book TitleOmaha Steaks Meat : Beef, Veal, Pork, Lamb, Venison and Game, Poultry and Fowl

Number of Pages240 Pages

LanguageEnglish

Publication Year2001

TopicSpecific Ingredients / Meat

IllustratorYes

GenreCooking

AuthorFrederick J. Simon, John Harrisson

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight33.9 Oz

Item Length9.5 in

Item Width7.8 in

Additional Product Features

Intended AudienceTrade

LCCN2001-031335

Dewey Edition21

Dewey Decimal641.6/6

SynopsisDone right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops. From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapés with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts. Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market - ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade - in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

LC Classification NumberTX749.H235 2001