Cooking on the Bone
Jennifer McLagan
Grub Street Publishing, 2008
21,25 €On orderDelivery: 2-3 weeks
We?ve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish? think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings.
- ISBN-13
- 9781906502201
- ISBN-10
- 190650220X
- Publisher
- Grub Street Publishing
- Year
- 2008
- Publication date
- 2008-04-29
- Pages
- 272
- Dimensions
- 256x223x20
- Weight
- 1028