Description
Meat Cooking Low-Carb: High Protein by Lucy Knox and Keith Richmond is the ultimate guide for anyone wanting to enjoy delicious, protein-packed meat and poultry dishes while following a low-carb lifestyle. The book provides a full-colour identification guide to various cuts and joints, detailing their culinary uses, nutritional information, and tips for buying and storing meat.
With step-by-step illustrated techniques, it covers preparation and cooking methods for all types of meat, poultry, game, offal, sausages, and even more exotic meats like kangaroo and ostrich. From roasting, griddling, and barbecuing to stir-frying, mincing, and trussing, every method is explained clearly, ensuring perfect results every time.
Featuring over 100 recipes for breakfasts, midweek meals, weekend lunches, and formal dinners, and supported by more than 750 full-colour photographs, Meat Cooking Low-Carb: High Protein is ideal for anyone seeking practical guidance and inspiration for high-protein, low-carb cooking.
