The Butcher’s Guide To Buying Meat is a unique, ‘carry with you’ guide to which cuts of meat to buy for any particular meal. It tells you what to look for in every cut and suggests other suitable cuts. Laid out in easy to use sections such as beef, pork and lamb, every cut gets its own page, described in full with a photo and suggested methods of cooking as well as cross references to particular events such as Xmas, BBQ etc.
Each of the major sections is separated by articles to assist the user in handling meat such as hygiene, where to buy, even basic cutting at home. There is a very useful and topical section called ‘Credit Crunch Cuts’ which looks at often overlooked lower priced cuts and a fascinating section on ‘forgotten cuts’.
There have been a few books on meat and a lot on cooking meat but this book, written by an expert, is a unique guide to BUYING meat.
About Paul Coppin
See more books from this Author
Published August 6, 2012
by E-Books Publisher.