{"product_id":"meat-the-ultimate-cookbook-hardcover","title":"Meat: The Ultimate Cookbook - Hardcover","description":"\u003cp\u003eby \u003cb\u003eKeith Sarasin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003eMeat: The Ultimate Cookbook\u003c\/em\u003e is the definitive guide to preparing meat.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat is better than that first bite of a succulent steak prepared to perfection as a rush of dopamine overcomes your senses? Meat has been part of every culture since we learned to hunt. Competitions have ensued to determine who has the best meat recipe around. Many parties find attendees hanging out around grills waiting for the perfect main course to be ready.\u003c\/p\u003e\u003cp\u003eThis is the only cookbook the omnivore in your life will need, and inside you will find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eOver 300 mouthwatering, internationally inspired easy-to-follow meat recipes\u003c\/li\u003e\n\u003cli\u003eChapters designed specifically for beef, pork, lamb, goat, wild game (like venison), and poultry\u003c\/li\u003e\n\u003cli\u003eGorgeous original photography that brings the recipes to life\u003c\/li\u003e\n\u003cli\u003eInterviews with notable farmers and chefs\u003c\/li\u003e\n\u003cli\u003eButchering techniques\u003c\/li\u003e\n\u003cli\u003eA guide to brines, rubs, and sauces\u003c\/li\u003e\n\u003cli\u003eSides, salads, and accompaniments that take your meat to the next level\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNo matter if you are using the oven, grill, Dutch oven, or a skillet, chef and restaurateur Keith Sarasin details how best to respect the hard work and energy required to bring meat from the fields to the table.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 816\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.9 x 10.7 x 7.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 18, 2021\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51768673992992,"sku":"9781646430482","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/92aac4cb4ae255505307a812b6d8457b.webp?v=1780335000","url":"https:\/\/ebocreations.com\/products\/meat-the-ultimate-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}