This is a consumer's guide to selecting and preparing meats of all kinds, from beef and pork to goat, venison, poultry, rabbit, duck, goose and game birds. It includes detailed instructions for grilling, braising, roasting, broiling, stewing and flash cooking.Compiled by a master butcher, Dave Kelly, at the meat shop Ruby & White in Bristol, England, this book includes recipes from some of the best restaurants in the West Country of England, like the Manor House Hotel in Moreton-in-Marsh, Martini Ristorante and the Circus Cafe and Restaurant in Bath, The Town House in Bristol, and Bath Priory as well as Keefer's Restaurant in Chicago.
Recipes are grouped into six categories of meats - beef, pork, lamb, game, chicken and turkey, and duck, goose and game birds - along with background information on how the meats are produced and a guide to the available cuts.
Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry, and Game
by Dave Kelly, et al
Fair Winds Press, 2013
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