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on 17 January 2011
It's a little book but it is jam packed with information. Written with the intention of guiding the reader through the sometimes confusing array of meat on offer nowadays and helping to choose whats best or at least acceptable to the consumer, I think it achieves just that. Divided into seven parts namely: Beef, veal, pork, lamb, poultry and game birds, game and other domesticated meats and sausage and cured meats. Each part is sub divided into the cuts of the relevant meat so for example when dealing with lamb we get sections containing information on: Breast and barbecue ribs, chops, ground lamb, leg, loin, rack, etc. For each of these cuts we are then given further information including: Other names, general description, part of animal, characteristics, how to choose, amount to buy, storage, preparation and flavour affinities.

There's a fantastic photograph section in the book which is really a greater aid to identification than a hundred pages of text could ever hope to be. I found the section on sausages to be quite informative and ultimately useful but some of the more obscure meat like armadillo and rattlesnake I would prefer to give a wide berth!! Also thrown in for good measure are some useful roasting charts.

To sum up, it does what it says on the tin and will help to identify, select and prepare virtually all meat....... from the sublime to the ridiculous!
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on 6 May 2012
I had been puzzled by supermarket names of cuts and some specialist butchers all is explained in this book if you work through it.
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on 5 November 2014
American, not usable in England
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on 23 March 2015
Very informative book.
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on 11 August 2014
good reference book
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on 5 May 2015
not really that good
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