Coverart for item
The Resource Beef & veal, author, Denis Kelly ; general editor, Chuck Williams ; photographer, Mark Thomas

Beef & veal, author, Denis Kelly ; general editor, Chuck Williams ; photographer, Mark Thomas

Label
Beef & veal
Title
Beef & veal
Statement of responsibility
author, Denis Kelly ; general editor, Chuck Williams ; photographer, Mark Thomas
Title variation
  • Beef and veal
  • Mastering beef & veal
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorDate
1939-
http://library.link/vocab/creatorName
Kelly, Denis
Dewey number
641.6/62
Illustrations
illustrations
Index
index present
LC call number
TX749
LC item number
.K46 2005
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Williams, Chuck
  • Williams-Sonoma
Series statement
Williams-Sonoma mastering
http://library.link/vocab/subjectName
  • Cooking (Beef)
  • Cooking (Veal)
Target audience
adult
Label
Beef & veal, author, Denis Kelly ; general editor, Chuck Williams ; photographer, Mark Thomas
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Doneness Temperatures & Food Safety
  • Beef Bourguignonne Variations
  • 116
  • Osso Buco
  • 119
  • Braciole
  • 125
  • Rolled Beef Variations
  • 127
  • Pot Roast
  • 129
  • 13
  • Braised Short Ribs
  • 130
  • Flavoring and Seasoning Beef & Veal
  • 14
  • Serving and Garnishing Beef & Veal
  • 17
  • Basic Recipes
  • 18
  • Roasted Meat Stock
  • 20
  • Working with the Recipes
  • Chicken Stock
  • 22
  • Basic Tomato Sauce
  • 24
  • Roasted Tomato Sauce
  • 26
  • Key Techniques
  • 28
  • Dicing Carrots & Celery
  • 30
  • 8
  • Working with Onions, Shallots & Garlic
  • 32
  • Chopping Herbs
  • 34
  • Preparing Lemon Zest & Ginger
  • 36
  • Making a Bouquet Garni
  • 37
  • Browning Meat
  • 37
  • Understanding Beef & Veal
  • Trimming a Roast, Steak, & Tenderloin
  • 38
  • Setting Up & Using Charcoal & Gas Grills
  • 40
  • Testing Meat for Doneness
  • 42
  • Carving Roasts
  • 43
  • Deglazing
  • 43
  • 9
  • Using a Slurry
  • 43
  • Roasted Beef & Veal
  • 44
  • Prime Rib with Individual Yorkshire Puddings
  • 47
  • Salt-Roasted Tenderloin
  • 53
  • Classic Roast Beef with Root Vegetables
  • 58
  • Cooking Beef & Veal
  • Herb-Rubbed Veal Loin
  • 61
  • Chateaubriand with Bearnaise Sauce
  • 62
  • Sauteed and Stir-fried Beef & Veal
  • 64
  • Beef Medallions with Simple Pan Sauce
  • 67
  • Beef Medallions Variations
  • 72
  • 10
  • Stir-fried Sesame Beef
  • 75
  • Stir-fried Beef Variations
  • 80
  • Pan-Seared Steak with Marchand de Vin Sauce
  • 82
  • Pan-Seared Steak Variations
  • 84
  • Beef Stroganoff
  • 86
  • Measuring Ingredients & Pan Size
  • Grilled Beef & Veal
  • 88
  • T-Bone Steaks with Black Olive Butter
  • 91
  • T-Bone Steak Variations
  • 96
  • Soy-Marinated Skirt Steak or Flank Steak
  • 99
  • Marinated Skirt Steak or Flank Steak Variations
  • 101
  • 12
  • Boneless Steaks with Gorgonzola Butter
  • 102
  • Bacon-Wrapped Filets Mignons
  • 105
  • Beef Ribs with Barbecue Sauce
  • 106
  • Braised Beef & Veal
  • 108
  • Beef Bourguignonne
  • 111
Control code
ocm58791064
Dimensions
28 cm.
Extent
143 pages
Isbn
9780743267359
Lccn
2005044083
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.662 K295 ; P ; XX-N ; Series-adult ; C0106BT4(LI).
Other control number
9780743267359
Other physical details
color illustrations
System control number
  • (Sirsi) o58791064
  • (Sirsi) o58791064
Label
Beef & veal, author, Denis Kelly ; general editor, Chuck Williams ; photographer, Mark Thomas
Publication
Copyright
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Doneness Temperatures & Food Safety
  • Beef Bourguignonne Variations
  • 116
  • Osso Buco
  • 119
  • Braciole
  • 125
  • Rolled Beef Variations
  • 127
  • Pot Roast
  • 129
  • 13
  • Braised Short Ribs
  • 130
  • Flavoring and Seasoning Beef & Veal
  • 14
  • Serving and Garnishing Beef & Veal
  • 17
  • Basic Recipes
  • 18
  • Roasted Meat Stock
  • 20
  • Working with the Recipes
  • Chicken Stock
  • 22
  • Basic Tomato Sauce
  • 24
  • Roasted Tomato Sauce
  • 26
  • Key Techniques
  • 28
  • Dicing Carrots & Celery
  • 30
  • 8
  • Working with Onions, Shallots & Garlic
  • 32
  • Chopping Herbs
  • 34
  • Preparing Lemon Zest & Ginger
  • 36
  • Making a Bouquet Garni
  • 37
  • Browning Meat
  • 37
  • Understanding Beef & Veal
  • Trimming a Roast, Steak, & Tenderloin
  • 38
  • Setting Up & Using Charcoal & Gas Grills
  • 40
  • Testing Meat for Doneness
  • 42
  • Carving Roasts
  • 43
  • Deglazing
  • 43
  • 9
  • Using a Slurry
  • 43
  • Roasted Beef & Veal
  • 44
  • Prime Rib with Individual Yorkshire Puddings
  • 47
  • Salt-Roasted Tenderloin
  • 53
  • Classic Roast Beef with Root Vegetables
  • 58
  • Cooking Beef & Veal
  • Herb-Rubbed Veal Loin
  • 61
  • Chateaubriand with Bearnaise Sauce
  • 62
  • Sauteed and Stir-fried Beef & Veal
  • 64
  • Beef Medallions with Simple Pan Sauce
  • 67
  • Beef Medallions Variations
  • 72
  • 10
  • Stir-fried Sesame Beef
  • 75
  • Stir-fried Beef Variations
  • 80
  • Pan-Seared Steak with Marchand de Vin Sauce
  • 82
  • Pan-Seared Steak Variations
  • 84
  • Beef Stroganoff
  • 86
  • Measuring Ingredients & Pan Size
  • Grilled Beef & Veal
  • 88
  • T-Bone Steaks with Black Olive Butter
  • 91
  • T-Bone Steak Variations
  • 96
  • Soy-Marinated Skirt Steak or Flank Steak
  • 99
  • Marinated Skirt Steak or Flank Steak Variations
  • 101
  • 12
  • Boneless Steaks with Gorgonzola Butter
  • 102
  • Bacon-Wrapped Filets Mignons
  • 105
  • Beef Ribs with Barbecue Sauce
  • 106
  • Braised Beef & Veal
  • 108
  • Beef Bourguignonne
  • 111
Control code
ocm58791064
Dimensions
28 cm.
Extent
143 pages
Isbn
9780743267359
Lccn
2005044083
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.662 K295 ; P ; XX-N ; Series-adult ; C0106BT4(LI).
Other control number
9780743267359
Other physical details
color illustrations
System control number
  • (Sirsi) o58791064
  • (Sirsi) o58791064

Library Locations

    • South Independence BranchBorrow it
      13700 E. 35th St., Independence, MO, 64055 , US
      39.05803 -94.41822
Processing Feedback ...