: With over 550 step-by-step photographs, the book removes the guesswork from techniques like carving a turkey, cutting up a rabbit, or preparing a rack of lamb.
Whether you're an experienced chef or a beginner who feels intimidated by the butcher counter, by James Peterson is a must-have resource for your kitchen. This 336-page tome doesn't just offer recipes; it provides a comprehensive guide to understanding and cooking every type of protein you’re likely to encounter. What Makes This Book Different? Meat: A Kitchen Education
: It provides clear instructions on essential cooking methods, including: Dry Heat : Sautéing, roasting, grilling, and smoking. : With over 550 step-by-step photographs, the book
: Braising, poaching, and simmering for tougher, more flavorful cuts. : With over 550 step-by-step photographs