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Great Meat ― Classic Techniques and Award-Winning Recipes for Selecting, Cutting, and Cooking Beef, Lamb, Pork, Poultry and Game
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Great Meat teaches you how to select the right meat, make the best use of the cut, and get the best flavor and texture.
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Dave Kelly, chief butcher at Ruby & White. Ruby & White is one of the premiere butchers in Great Britain. Specialists in traditional methods of butchery, Ruby & White brings a modern take to a traditional craft with state-of-art equipment and a focus on locally sourced and breed-specific meat. In addition to their beloved shop in Bristol, Ruby & White supplies meat to some of the finest restaurants in England including The Bristol Hotel, The Bath Priory, and celebrity chef Michael Caines' Gidleigh Park.
Foreword and contributing recipes by John Hogan, chef of Keefer's in Chicago. Keefer's is one of the premiere steakhouses in the country garnering accolades such as Best of Chicago for Steak by the Food Network, Top Ten Steakhouse in America by Playboy magazine, as well as recognition by Wine Enthusiast and Wine Spectator magazines.
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