Meat

A comprehensive reference work rooted in classic Western culinary tradition, this volume covers the full range of meat and poultry cuts available from the butcher, with detailed attention to identification, selection, and preparation. Technique-driven in approach, it combines 175 recipes with more than five hundred step-by-step photographs to guide readers through both foundational and advanced methods. Aimed at serious home cooks and culinary students alike, it functions as both a practical kitchen manual and an educational resource. Peterson's treatment of the subject reflects his background as a cooking instructor, making complex butchery and cookery concepts accessible without sacrificing depth.