Field Guide to Meat

Field Guide to Meat
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311
By:"Aliza Green"
"Cooking"
Published on 2005 by Quirk Books

\u003cb\u003eSIRLOIN\u003c/b\u003e Other Names: Roasts: Chuletero or cadera (Spanish), chump (British), \u003cbr\u003e\nfondello, carrt, or culatello (Italian), hip-bone roast, loin end roast, loin pork roast, \u003cbr\u003e\n\u003cb\u003esirloin\u003c/b\u003e end roast, \u003cb\u003esirloin\u003c/b\u003e roast, surlonge (French). Steaks and Cutlets: Boneless ...

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Following up on Field Guide to Stains and Field Guide to Produce, this handy, pocket-size guide will appeal to professional chefs and home cooks alike. Photos and text provide details on every cut of meat available-including beef, pork, poultry, rabbit, boar, alligator and cured meats-as well as tips on basic preparation and serving suggestions.

This Book was ranked 6 by Google Books for keyword sirloin.

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