A complete visual guide to selecting, preparing, and cooking with meat.
Includes beef and veal; lamb; pork, bacon, gammon, and ham; and sausages, cured meats, and offal.
Learn all about the different cuts and types of meat, with helpful tips on buying, storing, and handling meat, plus essential nutritional information.
Handy step-by-step techniques cover every method of preparation and cooking, from grinding, stuffing, and trussing to stir-frying, roasting, and broiling.
Over 50 irresistible recipes, including classic dishes such as Chili con Carne, and Roast Leg of Lamb, and many more exciting new combinations such as Venison Sausages with Red Wine Gravy and Polenta.
