Cooking meat book

Cooking Meat, a guide to meat lovers, spans everything you need to know about it, written by Peter Sanagan—training chef, butcher—who has cooked almost all the different types of meat cuts there are. From information on viable and engaged breeding to understanding the different meat cuts for sale (and what their labels really mean), Cooking Meat offers an inner look at how to choose, buy, prepare, cut and cook meat.
The book includes over 120 recipes, ranging from childhood-inspired favourites, such as Meatballs, Oven Chicken Wings and Memphis-style Barbecue Ribs, to comforting classic food, such as Fried Chicken and Beer and Meat Pie. It also includes haute cuisine such as Duck Confit and international favourites such as Lamb Biryani, as well as simple and hassle-free dishes such as Fresh Roasted Ham. It also includes basic step-by-step butchery techniques, as well as detailed methods for carnivore challenges like stuffing your own sausages, cooking the ultimate steak, carving poultry, making bacon, and (the number one question a butcher gets asked!) roasting the ideal chicken. With a master guide to every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising, broiling, sous vide and pressure cooking), Peter gives you the tools to decide what type of meat you want to cook and how to get the best results every time.
With Cooking Meat, you’ll discover an invaluable reference, such as a guided tour of the butcher’s display case, written with a clear aim: turning meat lovers into expert cooks in meat.