Escuela de carnes de Iker Erauzkin

Escuela de carnes by Iker Erauzkin.

The Escuela de carnes collection has become a benchmark in food publishing, both in homes and in restaurants and catering schools. Meat is one of the foundations of cooking, very much present in Mediterranean cuisine, which covers farmed and wild animals from which the cuts to be cooked are taken: beef, pork, sheep, goat, rabbit, small game, big game and even exotic meats.

This book by chef Iker Erauzkin includes the main techniques and base preparations for cooking meat, with step-by-step photographs and text, and continues with a set of recipes - from the most traditional to more innovative and tasty ones - classified by the different animal groups, with a final photo of the finished dish.

How do you make a ragù? How many types of cut are there on a piece of beef? Which cuts are best for a stew? Which sauce is best for a filet mignon? How do you make a hollandaise sauce? What is chimichurri?

• Utensils: Knives, boards, casserole dishes, oven, barbecue.
• Techniques: Marinating, boiling, curing, ageing, roasting, stewing, braising, griddling, frying.
• Stock, sauces and garnishes: Dark beef stock, boiled-meat stock, lamb stock, bolognese, carbonara, villeroy, port, hollandaise, mustard and pepper sauce, chimichurri sauce.
• Cattle: Steak tartare, osso buco, veal ragù, veal ribs, matambre, beef tournedos, roast beef.
• Pork: Tenderloin, pork ribs, roast suckling pig, meatballs, pig's trotter medallion, braised pork cheeks, secreto ibérico, filet mignon.
• Sheep and goat: Lamb tagine, lamb tamale, moorish kebab, roast rack of lamb, kid leg, roast shank.
• Other red meats: Horse tenderloin, rabbit escabeche, hare royale, wild boar cheek, roe deer loin, venison stew, bison meatballs, crocodile casserole.