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Beef & Veal Hardcover – November 7, 2005

by Denis Kelly (Author)
4.8 4.8 out of 5 stars 9 ratings
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Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.

Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.
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  1. Print length
    144 pages
  2. Language
    English
  3. Publisher
    Free Press
  4. Publication date
    November 7, 2005
  5. Dimensions
    9.5 x 1 x 11 inches
  6. ISBN-10
    0743267354
  7. ISBN-13
    978-0743267359
  8. See all details
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Product details

  • Publisher ‏ : ‎ Free Press; First Edition (November 7, 2005)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 144 pages
  • ISBN-10 ‏ : ‎ 0743267354
  • ISBN-13 ‏ : ‎ 978-0743267359
  • Item Weight ‏ : ‎ 2.1 pounds
  • Dimensions ‏ : ‎ 9.5 x 1 x 11 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 9 ratings

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Denis Kelly

Denis Kelly

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Customer reviews

4.8 out of 5 stars
9 global ratings

Top reviews from the United States

Annette M. Coxon
5.0 out of 5 stars Great Instruction and Illustration
Reviewed in the United States on January 13, 2014
Verified Purchase
Each recipe has photo and wonderful directions on how to prepare. Perfect cookbook to learn to
cook meat! Also perfect recipe for Yorkshire Puddings included!
One person found this helpful
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Denise R. Becknell
5.0 out of 5 stars I can always count on them to give me great stuff!
Reviewed in the United States on August 8, 2015
Verified Purchase
As always, WS creates fabulous cookbooks and recipes! I can always count on them to give me great stuff!
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Cynthia Holt
5.0 out of 5 stars A wonderful guide to cooking meat!
Reviewed in the United States on August 26, 2006
I first borrowed this book from a friend. The books was so helpful that I had to go out and buy my own copy from Amazon. It is a great cook book. The illustrations are very helpful. It is written clearly, with step by step directions. It explains which cuts of meats are best used in different methods of cooking such as braising, roasting, and stir frying. It teaches you how to cook with meat and the recipes are simply amazing. I LOVE IT!
6 people found this helpful
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