A Butcher's Guide to Buying Meat by Paul Coppin
Approx. 31,710 words.
Published on August 6, 2012 by
Nonfiction » Cooking, Food, Wine, Spirits » Specific Ingredients / Meat.
(4.00 from 1 review)
The Butcher’s Guide To Buying Meat is a unique, ‘carry with you’ guide to which cuts of meat to buy for any particular meal. It tells you what to look for in every cut and suggests other suitable cuts. Laid out in easy to use sections such as beef, pork and lamb, every cut gets its own page, described in full with a photo and suggested methods of cooking.