Meat: How to Choose, Cook and Eat it

Adrian Richardson

Meat: How to Choose, Cook and Eat it
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Meat: How to Choose, Cook and Eat it

Adrian Richardson

Chef Adrian Richardson is passionate about meat. Whether it?s simple minute steak or slow-cooked brisket with red wine and mushrooms, he knows what makes it great, and how to give meat dishes that restaurant-quality edge, with minimum fuss, at home. Covering all the basics, Richardson imparts his extensive knowledge of beef, pork, poultry, venison and much more.

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 Australian Meat Pie, Meat is a comprehensive but friendly cookbook for the whole family, full of great tips for both the novice and the confident home cook.

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