ISBN 978-616-207-304-5

www.amar inpocketbook .com 239

2

2

50

6.5 . 7.25x 8.5

Cookbook

CUISINE

http://www.facebook.com/amarincuisine.cookbook

014 016

018 020

022 024 026 028

030 032 034 036

08

038 040 042 044

046 048 050 052

058 060

054 056

062 064 066 068

070 072 074 076

078 080 082 084

086 088 090 092

094 096 098 100

102 104 106 108

110 112

114

Chuck ( 1) Rib Eye ( 2) Short Rib ( 3) Brisket ( 4) Chuck Tender ( 5) Chuck Eye ( 6) Chuck Arm ( 7) Shank ( 8) Strip Loin ( 9)

-

Tenderloin ( 10) T-bone ( 11) Bavette ( 12) Flank Steak ( 13) Sirloin Tip ( 14) Sirloin ( 15) Top Round ( 16) Bottom Round ( 17)

R e c i p e s

78

( 1 ) ( 100 ) 2 1-4 1-4 1-4 1 1-4 3 1-4 3-4 1-4

1.

2.

3.

4.

80

( 2 ) ( 200 ) 2 1 1-2 1-2 2

1. 30

2.

3.

100 1-2

1-4 2 1-4 2

90

( 2-3 ) 400 2 1 1-2

1. 1 ( 1 )

2.

3.

1 2 1 1-4 1-4 2-3 1-4

96

( 2-3 ) 2 500 3 11 4 1 1-2 1-2 1-2 2

1. 30

2.

3.

1-2 1-4 1-4 1-4 3

110

( 4-5 ) 400 1 2 2 1 1 1 1 1 2 1-2 1-4 1

1.

2. - 30

3. ()

4.

3 4 2-3 1 2 1

16

( 4 ) 500 4 1-4 1-4 4 3 2 2 1 2

1. 3 ()

2.

3.

4.

7 5 1 1 1 1

3

22

( 3 ) 400 2 1-4 2-3 1 2 2 2 2 1-4 1-4 3 1

1. 30 ()

2.

3. 1

4.

26

( 1-2 ) 200 5 1-2 1-4 1-2 () 2 1

1.

2. 1

3.

4.

34

( 2-3 ) 300 100 1-4 1-4 1 1 1 1 1 1-2 1 1

1. - 30

2.

3. 2

4.

42

( 2-3 ) 400 1 1 2 3 11-2 2 2

1. 30

2. -

3. -

54

( 3-4 ) 500 2 1-2 1-2

1. 2

2. () 4- 5

3.

4.

66

( 5-6 ) 1.5 1 3 2 1 1 5 4-5 1 1 2 1 5

1. 1 ( )

2.

3.

4.

74

( 2-3 ) 500 200 () 2 3 1-4 1

1.

2.

3.