Lucy Knox Livres

How to prepare and cook every type of meat with illustrated techniques and 100 step-by-step recipes.

A COMPREHENSIVE PRACTICAL GUIDE TO PREPARING MEAT, GAME AND POULTRY. TECHNIQUES, HINTS AND TIPS AND FOR EVERY METHOD OF PREPARATION AND COOKING, FROM MINCING, STUFFING AND TRUSSING TO STIR-FRYING, ROASTING AND GRIDDLING, WITH ADVICE ON THE BEST WAY TO COOK EACH CUT. MORE THAN 100 INSPIRATIONAL RECIPES FROM EVERY CORNER OF THE GLOBE, EACH ILLUSTRATED BY BEAUTIFUL PHOTOGRAPHY. INCLUDES TRADITIONAL CLASSICS SUCH AS ROAST LEG OF LAMB, COQ AU VIN AND BEEF WELLINGTON AS WELL AS INTRIGUING DISHES SUCH AS SKEWERED WILD BOAR WITH GINGER DIPPING SAUCE AND KANGAROO WITH TAMARIND CHILLI SAUCE. EVERY RECIPE HAS FULL-COLOUR, ILLUSTRATED STEP-BY-STEP INSTRUCTIONS. RECIPES FOR EVERY OCCASION, FROM BREAKFASTS AND BRUNCHES TO MID-WEEK FAMILY MEALS, AND FROM RELAXED WEEKEND LUNCHES AND SUPPERS TO CELEBRATORY MEALS.

Everything You Need to Know to Become a Film-Industry InsiderHave you ever wondered what the difference is between a gaffer and a grip? Or what makes the best boy so great? In Strike the Baby and Kill the Blonde ,* Dave Knox, a top camera operator and longtime veteran of the film industry, gives you the inside story on the lingo and slang heard on the set. This is an A-to-Z guide to making a the equipment, the crew, and the sometimes hilarious terminology—everything you need to know to sound like a seasoned pro.* Remove the small spotlight from the set and switch off the two-kilowatt quartz light.

This comprehensive visual guide explores various types of meat and techniques for preparation, offering insights into cuts, cooking methods, and flavor pairings. It features 100 classic recipes that cater to both novice cooks and seasoned chefs, ensuring a thorough understanding of meat preparation. The book emphasizes practical tips and beautiful illustrations to enhance the cooking experience, making it an essential resource for anyone looking to elevate their culinary skills with meat.

Discover the delight of cooking with eggs; nature's own convenience food. Take a Box of Eggs features 100 easy, irresistible recipes in a straightforward style. From the legendary Dairy Cookbook series, this is a reliable book with triple-tested recipes and stunning full colour photography throughout.

Enjoy fantastic food and save money at the same time with this beautiful but practical cookbook. It's all about cooking fantastic food, more economically and less wastefully. There are 100 inspirational triple-tested recipes, including soups, main courses, desserts, and bakes. Everything is simple to cook, tastes delicious and won't cost the earth.

Whilst reducing cost and food miles, discover new ideas for cooking with fresh and tasty British ingredients. If you're wondering what to do with that glut of tomatoes, with those foraged blackberries, or you're just looking for inspiration for delicious seasonal meals and puds, this is the cookbook for you. We are fortunate to live in a country with four distinct seasons, providing us with a superb variety of foods. When ingredients are in season they taste better and are generally more nutritious. Eating local seasonal food can be less expensive than buying foods flown in from around the globe and is certainly better for the planet. By making a conscious effort to look out for fresh, tasty, British food we can rejoice in the wonderful fare grown on our doorstep and support those who work to produce it. This cookbook is split into four seasonal chapters, crammed full of imaginative recipes to help you make use of the ingredients you have grown/bought/been given, and cook delicious food to match the mood of each season. From fresh, vibrant salads in summer and comforting dishes in autumn to fabulous festive food in winter.

This selection of 250 recipes, taken from the pages of "Woman and Home" magazine, presents traditional cooking from England, Scotland, Ireland and Wales, making use of fine British ingredients, and includes a wide range of dishes for all occasions, from starters and roasts to puddings and cakes.

Hovězí, telecí, jehněcí, skopové a vepřové maso Zvěřina, drůbež Pštrosí a klokaní speciality, exotické druhy masa Více než 100 tradičních i současných receptů Praktické tipy pro nákup, opracování, přípravu a vaření