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Also by Denis Kelly:

Williams-Sonoma Mastering, Beef & Veal, November 2005
Hardcover

WILLIAMS-SONOMA MASTERING, BEEF & VEAL
By: Denis Kelly

Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.

Williams-Sonoma Mastering
Free Press
November 2005
144 pages
ISBN: 0743267354
Hardcover
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Cookbooks

The art of preparing succulent beef and veal dishes can be challenging to master – unless you're assisted by this instructive cookbook. The literary equivalent of a culinary- school course, it's part of Williams-Sonoma's Mastering series. Foolproof instructions and step-by-step photos make it easy to create impressive entrees for dinner parties or everyday dining – from bacon-wrapped filets mignons and herb-rubbed veal loin to an old-fashioned pot roast. The book opens with a guide to different cuts of meat and how to ready them for cooking, then progresses to basic recipes and essential techniques. Later chapters provide an assortment of master recipes and their tasty variations. Troubleshooting tips offer friendly, practical advice on repairing mistakes without having to start all over again. Also included are serving tips, an equipment guide and a complete glossary.

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Today - December 11, 2005