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Cut free pdf A stunning hardback cookbook with great meat recipes for the home cook from MasterChef NZ judge Josh Emett. This beautifully photographed and designed book is divided into sections: duck- chicken- lamb- beef- quail- rabbit- pork- veal- and venison. It also includes a section on pies because Josh is a huge fan of them. In addition to information on all the cuts of meat for each animal, this book includes usage of each different cut, and recipes for using each defined cut. Plus each of those recipes contains other components such as side dishes, sauces and relishes - essential knowledge for all good home cooks. One of Josh's key philosophies is zero wastage, using everything from the animal- having respect for the animal- and knowing where your food comes from. Josh is a Michelin-starred chef, working in London, New York, Los Angeles and Melbourne with Gordon Ramsay and Marcus Wareing, so his credentials are impeccable. But he hasn't forgotten his Waikato roots - and there are beautiful shots of Josh in the Waikato farm countryside.

About Josh Emett

Josh Emett, internationally acclaimed Michelin star chef, is co-owner of Rata restaurant in Queenstown. A graduate of Waikato Tech, Emett worked at Auckland's Cin Cin before working with Donovan Cooke in Melbourne, on luxury yachts in the South of France, and then with Gordon Ramsay at Chelsea, and Claridge's, before shifting to The Savoy Grill with Marcus Wareing, and then opening restaurants for Ramsay in New York, Hollywood and finally Australia. In 2008 he was named 'New York Rising Star Chef'.

Details Book

Author : Josh Emett
Publisher : Random House New Zealand Ltd
Data Published : 15 November 2013
ISBN : 1775533697
EAN : 9781775533696
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 272 pages
Age + : 15 years
Language : English
Rating :

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