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    The Irish Beef Book (Hardback) By (author) Pat Whelan, By (author) Katy McGuinness

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    DescriptionThis is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it. Pat Whelan, Ireland's foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, empowering readers with the knowledge to seek out the very best beef available. Katy McGuinness shows you how to create delicious dishes using every part of the animal with recipes selected to ensure that this is the only guide to cooking beef the domestic cook will ever need. The classics are all included, as are quick and easy midweek suppers and more complex dishes for leisurely weekend entertaining. There is a whole section devoted to the perfect steak, and the chapter on roasting removes the fear factor from Sunday lunchtime once and for all. With beautiful photography taken on the farm as well as in the kitchen, this unique book is one to celebrate.


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  • Full bibliographic data for The Irish Beef Book

    Title
    The Irish Beef Book
    Authors and contributors
    By (author) Pat Whelan, By (author) Katy McGuinness
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 195 mm
    Height: 254 mm
    Thickness: 24 mm
    Weight: 938 g
    Language
    English
    ISBN
    ISBN 13: 9780717155941
    ISBN 10: 0717155943
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Merchandise Category: TXT
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    B&T Modifier: Subject Development: 06
    B&T Modifier: Text Format: 40
    B&T Modifier: Geographic Designator: 15
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: CKB054000
    BIC subject category V2: WBTB
    BISAC V2.8: CKB045000, CKB071000
    B&T Approval Code: A97406041
    BISAC V2.8: CKB032000, CKB031000
    BISAC region code: 1.5.3.0.0.0.0
    DC23: 641.36209417
    Thema V1.0: WBN, WBTB
    Illustrations note
    100
    Publisher
    Gill & Macmillan Ltd
    Imprint name
    Gill & Macmillan Ltd
    Publication date
    15 April 2014
    Publication City/Country
    Dublin
    Author Information
    Pat Whelan is the fifth generation of his family to be involved in farming and meat production and has established a reputation as the foremost butcher in Ireland, recognised as an Irish Food Hero by Rick Stein. From his farm at Garrintemple, Pat supplies all the beef and lamb to his family business, James Whelan Butchers, with shops in Clonmel, Co. Tipperary, Avoca Monkstown, and Avoca Rathcoole, Co. Dublin. Pat was also Ireland's first online butcher. His rigorous approach to animal husbandry and devotion to exemplary standards and the craft of butchery has earned him numerous accolades. As chair of the Tipperary Food Producers, Pat is a key member of the flourishing Irish artisan food community. Pat lives in Clonmel with his wife and three children. Pat is the author of An Irish Butcher Shop. Katy McGuinness is a restaurant critic and food writer. Her work has been published in the Irish Times, The Irish Independent, The Sunday Tribune, Image and Image Interiors. She is a contributing editor at The Gloss and writes regular food features for The Sunday Times. Katy is a member of the Irish Food Writers Guild. She lives in Dublin with her husband and four children.
    Review quote
    'Pat Whelan and I share similar values - a respect for traditional skill and craft. This book is packed with recipes that use every scrap of meat from the nose to the tail and provide a noble end for the animals he rears and butchers' -- Darina Allen "The book is a veritable encyclopaedia of bovine treats, and you don't have to be Desperate Dan the Cowpie Man to enjoy and learn from it as Whelan explains and illustrates the less expensive cuts and steaks which we have been seeing more of in restaurants of late and how best to utilise them." -- Lucinda O'Sullivan Sunday Independent