1 option
Pure Beef : an essential guide to artisan meat with recipes for every cut / Lynne Curry.
LIBRA - Running Press Collection
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Curry, Lynne.
- Language:
- English
- Subjects (All):
- Cooking (Beef).
- Meat cuts.
- Genre:
- Cookbooks.
- Cookery.
- cookbooks.
- Cookbooks
- Penn Provenance:
- Teacher, Stuart (donor) (Running Press copy)
- Physical Description:
- 276, [12] pages : illustrations ; 24 cm
- Distribution:
- London : Running Press,
- Place of Publication:
- Philadelphia : Running Press, 2012.
- Contents:
- Acknowledgments
- Introduction
- Part I: The Beef Case. Chapter 1. How Grass Becomes Beef; Chapter 2. What's the Beef?; Chapter 3. How to Cook Like a Butcher
- Part II: Cooking with Grassfed Beed. Chapter 4. Great Ground Beef; Chapter 5. Slow Simmered Feasts; Chapter 6. Global Beef Cuisine; Chapter 7. Steaks Done Right; Chapter 8. Winning Roasts; Chapter 9. Pure to the Bone; Chapter 10. Simple Homemade Charcuterie.
- Notes:
- "All Photography © David L. Reamer, unless noted."--Title page verso.
- "All Illustrations © Douglas Schneider"--Title page verso.
- "Cover design by Joshua McDonnell. Interior design by Joshua McDonnell. Typography: Avenir, Berkeley, Calibri, Garth, Weiss and Whitney"--Title page verso.
- Includes bibliographical references (pages 274-276) and index.
- Local Notes:
- Running Press Collection copy presented to the Penn Libraries in 2008 by Stuart "Buz" Teacher.
- Running Press copy is "2" printing.
- ISBN:
- 9780762440887
- 0762440880
- OCLC:
- 745979573
- Online:
- Contributor biographical information
- Publisher description
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.