Everything you need to know to excel in an important area of home cooking:
the preparation of all kinds of meat, like steaks, roasts, schnitzels, medaillons, racks ...
plus a cooking lexicon with 450 entries containing many pictures, tables with cooking times, as well as cooking and storage instructions ...
The first part consists of a lexicon-style glossary containing:
• 99 entries with basic knowledge covering all important preparation methods
• 196 entries about various cooking ingredients, cooking times, as well as cooking and storage instructions
• 52 entries about basic kitchen equipment and what to do with it
• 84 entries dedicated to wine
28 entries covering different types of cheese from all over Europe
The glossary contains everything you need to know about modern cooking (not only for the preparation of meat!) and is a comprehensive compendium of the art of cooking. Most generally available cooking ingredients are presented, basic kitchen equipment is introduced and all important methods of preparation are explained.