Published 2014
This chapter presents a collection of recipes to give you practice with basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. Be sure you have a thorough understanding of the cooking methods described, and review that material as often as necessary.
It is also important that you have read and understood the basic material, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness. If necessary, please review those sections.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement