Meat. Complete leadership: on the farm, at the butcher, in the kitchen

The unique and comprehensive guide to the choice, storage and preparation of meat, familiarizing with the history of all the main species and breeds of animals grown to humans for the sake of meat, with animal life on a farm, with the processes of fattening and with butcher's techniques, this book of the legendary Australian butcher Anthony Pyukharich and his co-authors, a food writer Libbi Travex, was unusually highly appreciated by Anthony Buruden, who wrote an introductory word to her. Here you will find exhaustive information about the main methods of working with meat and many magnificent recipes of classic and copyright dishes from poultry, lamb, pork, beef and veal, as well as rarer types of meat ─ Kozlyatins, rabbits, kangaroo meat, venison and other game. Undoubtedly, the book of the butcher No. 1 in the world will become a classic guide for each cooking cooking, and will enter the world gastronomic history.