Meat: the definitive book

At a time when more and more people prefer to consume meat conscientiously and sustainably, this reference work presents valuable information to solve any queries before buying it. Hand in hand with farmers, butchers or some of the best cooks, we’ll be able to know how to eat less meat and of the best standard.

With expert tips to choose, store and cook all kinds of meat, the work offers more than 110 recipes inspired by culinary traditions around the world. Brilliantly illustrated, this book is called to become a classic and a must-have tool in the kitchen.

The book also includes:

The history, diet and the most common varieties or breeds of the main groups of animals that are raised for meat, such as poultry, sheep, pigs or cattle.

- A chapter regarding hunting meat.

- International maps of the most common breeds at consumption level.

- Carving diagrams and descriptions of carving, traditional cuts or basic butchery techniques.