An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.
