The Real Meat Cookbook 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024


The Real Meat Cookbook

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發表於2024-12-25

The Real Meat Cookbook 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

The Real Meat Cookbook 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

The Real Meat Cookbook 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024



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The Real Meat Cookbook 在線電子書 著者簡介


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The Real Meat Cookbook 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

The Real Meat Cookbook 在線電子書 圖書描述

INTRODUCTION<br > S<br > If a chicken has been killed,<br > and it is not cooked properly, that<br > chicken has died in vain. <br > LIN YUTANG<br >I BEGAN TO WRITE this book as a celebration of meat and meat cookery. It was to be<br >about the pleasures to be had from cooking- and sharing with friends - a cassoulet on a<br >winter evening, a joint of beef for the Sunday lunch table or a new recipe for liver<br >learned when I last visited friends in Italy. But it is not about persuading you to eat more<br >meat. Quite the opposite, in fact. It is about cooking and eating good quality meat, from<br >animals raised in a humane fashion which respects their natural habitat, their feeding,<br >breeding and nurturing habits. It takes time and money to produce such meat. It was an<br >unwillingness to pay the real price of raising real meat in the past, based on an ex-<br >pectation that food should be cheap, which led to the intensification of farming, both of<br > crops and livestock. If we want cheap meat, only intensive farming can supply it. In the<br > following pages, I have examined aspects of intensive farming and some of the alterna-<br > tives, and looked at some of the arguments put forward in the meat debate.<br > The seeds for the book were sown in 1987 when I was asked ifI would like to write a<br > series on meat cookery for~4 la carte. I did not like the idea at first. Fish, pasta and veget-<br > ables were the things I most liked cooking. We did not eat meat very often at home, and<br > I could not remember the last time I cooked roast bee~ Indeed, I began to doubt whether<br > I could roast a traditional Sunday ioint with all the trimmings. But I accepted the com-<br > mission and began my research by visiting farmers, butchers and markets. I then moved<br > on to the cooking and enjoyed myself so much with the roasts that it was this classic<br > area of meat cookery I concentrated on in the ~ la carte series. All the while, 1 knew that<br > there was so much more to meat cookery. This book is the result.<br > I am very grateful to all those at Chatto & Windus and Random Century who helped<br > bring it about, particularly Rowena Skelton-Wallace, Julian Shuckburgh and, above all,<br > Carmen Callil, who has supported me from the moment I ",vent to her with the idea for<br > the book, with enthusiasm, kindness, insight, patience, valuable criticism - everything<br > one could ask for from a publisher but seldom gets. Vicky Hayward has been the most<br > supportive, creative and encouraging editor one could hope for, and I feel very lucky to<br > have had the benefit of her excellent judgment and thoroughness.<br > 7<br >

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