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• by:
• Knox, Lucy and Richmond, Keith

New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile, as widely enjoyed, diverse, satisfying and nourishing. Whether to celebrate an important occasion, or as a simple mid-week casserole, there is no doubt about the importance and usefulness of meat in our cooking.

Part one of this book is a comprehensive and fascinating guide to every type of meat, poultry and game, both well-known and obscure. It includes essential information on all the tradional cuts of beef, lamb and pork, and also covers new exotic meats such as kangaroo and ostrich that are becoming increasingly popular. There are facts and advice about choosing the best cuts, storage and preparation, and step-by-step illustrated sequences on all the cooking techniques.

Part two consists of 100 delicious step-by-step recipes, with detailed instructions to guarantee top-class results every time. Find out how to make Boeuf Bourguignonne, Osso Bucco, Roast Rib of Beef, and Cassoulet, and dozens of other classic recipes from around the world, including Tandoori Chicken, Thai Beef Salad, and Herb-Crusted Rack of Lamb.