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Modern Meat Kitchen

How to choose, prepare and cook meat and poultry

Written by Miranda Ballard

Published: 08/10/2015

Modern Meat Kitchen

  • Hardback
  •   |  
  • 9781849757263
  •   |  
  • Oct 2015
  •   |  
  • 244 pages

Modern Meat Kitchen

  • Hardback
  •   |  
  • 9781849756525
  •   |  
  • Oct 2015
  •   |  
  • 224 pages

About the author

Miranda Ballard and her husband left behind their media careers (Miranda was Sir David Frost’s PA and Roland worked for Working Title Films) in 2008 to return to their home county of Worcestershire, UK to launch their own food company. They wanted to rebrand the idea of the burger, to prove it is a versatile and nutritious food and promote top quality, ethically farmed, beef. Muddy Boots had stalls at over 350 farmers’ markets and food shows within their first year and now their freshly-made, gourmet burgers are available nationwide, in 90 high-end food stores. They will be launching in the US in Spring 2013 when they will broadening the range to include other American classics such as meatloaf and meatballs.This is Miranda’s firs

Miranda Ballard, of the Modern Meat Shop in London, UK, provides the ultimate guide to cooking meat at home. She recommends the cuts of meat to choose for different types of dish, as well as what questions to ask your butcher. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing meat that is farmed responsibly. Learn the basics behind animal-husbandry and you will feel well-equipped knowing what to ask your butcher when buying meat. There are more than 90 recipes for classic dishes and innovative ideas, ranging from quick and easy lunches to impressive evening meals. Cook The Perfect Steak for a quick midweek meal, put together a hearty Coq au Vin when you have more time at the weekend, or opt for a Slow-cooked Lamb Shoulder when you have the family round for Sunday lunch. There are also wonderful suggestions for using up leftovers and preparing the perfect accompaniments, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to get the best out of an inexpensive cut, use up some leftovers or find accurate cooking times for your Sunday roast, this is an invaluable resource for today’s modern meat-eaters and a celebration of preparing and cooking meals at home.