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 by humans for the sake of meat, with the life of animals on the farm, with the processes of fattening and with butcher"s techniques, this book of the legendary Austrian butcher Purrich and his co-authors, a food writer Libby Travex, was unusually highly appreciated by Anthony Buruden, who wrote a introductory word for 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 - kids, rabbits, kangaroo meat, venison and other game. Undoubtedly, the book of butcher No. 1 in the world will become a classic leadership for each cooking cooking, and will enter the world gastronomic history