Meat by Adrian Richardson, Hardcover, 9781740666381 | Buy online at The Nile
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Meat

How to Choose, Cook and Eat it

Author: Adrian Richardson  

Covering all the basics, Adrian Richardson imparts his extensive knowledge of beef, pork, poultry, venison and more. A comprehensive but user-friendly cookbook for the whole family.

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Summary

Covering all the basics, Adrian Richardson imparts his extensive knowledge of beef, pork, poultry, venison and more. A comprehensive but user-friendly cookbook for the whole family.

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Description

Chef Adrian Richardson is passionate about meat. He knows that it’s often the quickest, simplest and most delicious meal for any day of the week. In Meat, Richardson imparts his extensive knowledge and shows you how to give a meal that impressive edge with minimum fuss. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twice-cooked Pork Belly with Toffee Crisp Crackling, Roast Duck with Pomegranate Glaze and even the Great Aussie Meat Pie, Meat will inspire both the novice and the expert home cook. Illustrated with tempting images throughout, this book makes the ideal guide to choosing, cooking and eating meat.

Meat is a comprehensive cookbook that will illuminate and educate keen home cooks who would like to learn more about the meat we eat; where it comes from and various ways to use different meats. It is also a solid collection of recipes, including sauces, stocks and other meaty basics. Chapters are divided into meat type, making the book as user-friendly as possible. Chapter introductions, as well as short pieces at the beginning of each recipe, impart further knowledge with Richardson's friendly and knowledgeable character running through the narrative. With its warm and friendly yet modern design, Meat will inspire and give confidence to home cooks to learn and try new things with meat, and is sure to become a family favourite.

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About the Author

Adrian Richardson is the owner of North Carlton’s La Luna Bistro, Melbourne’s iconic meat destination, where he has been serving up fresh bistro-style food made with love for over two decades. In 2016, he opened his second venue, Bouvier Bar and Grill, in Brunswick East, a New York–style bar with a focus on cocktails and bar food inspired by his travels. 

Richardson is the co-host of Good Chef Bad Chef, which airs on Network Ten and is the host of SBS’s Richo’s Bar Snacks. He also hosted two series of Secret Meat Business on the Lifestyle Channel. In 2007, he co-hosted the hit series Boys Weekend with chef friends Gary Mehigan, Manu Feildel and Miguel Maestre, which aired in over 110 countries.

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Product Details

Publisher
Hardie Grant Books
Published
1st November 2008
Pages
368
ISBN
9781740666381

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CUSTOMER REVIEWS

30 Sep, 2021
Great recipie book! Includes recipies for offal, pies, game animals, side dishes and salads.
By damien
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