Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

This book teaches how to butcher meat which cut is suitable for the meal also cheap cuts as well as how to cook the meat.The knife you require. All the different types of cow bulls pigs and sheep also the country they come from. What more knowledge do you require regarding meat . B

A encadernação é primorosa e o preço excelente

This book consolidates many of the latest thinking about techniques of cooking meat, and it has a great guide to the various cuts. Choice of fats, how to salt, cutting meat correctly for cooking, temperatures to cook at, braising and roasting, to name but a few of the topics covered. If you follow Food Lab, watch America's Test Kitchen, or are familiar with some of the concepts from Modernist Cooking then this book will be a helpful review. If you haven't then it is a great teaching guide. Special to this book is an illustrated guide to the breeds of various animals (chicken, cow, pig, etc) although in the US this may be of limited utility since at best the meat dept. will say "Angus beef" but seldom describes (or offers) any other meat sources.

Great material to have in the kitchen and helpful with cutting up a whole chicken.

Comprehensive,useful book. ESP if used alongside the French version