on 4 June 2003
Excellent book, with an introduction on each meat type on the things to look out for, how the animals are kept and what impact that has on flavour, plus schemes of the cuts. There are loads of recipes in the book, from all over the world and the ones we have tried were delicious. There are also sections on goat and kid meat and veal (pink, organic veal that is) that are rarely to be found in other cookery books. There is also a section on cooking for a crowd which seems a brilliant idea.