Packed with expert information on every aspect of buying, preparing
and cooking meat. Tim Wilson and Fran Warde have teamed up to
create this comprehensive reference work and inspirational
collection of recipes. For each type of meat, the book recommends
the best breeds, advises which cuts suit which style of cooking and
tells you what to ask your butcher in order to buy the best
quality. There are more than 100 recipes arranged according to
season, from Sticky citrus-marinated pork chops in April through
Moroccan chicken with preserved lemons in July to Slow-baked
herb-crusted leg of mutton in December. Through monthly farm
diaries, the book also reveals what life is really like on a
thriving British farm. Packed with specially commissioned
photographs taken on the farm as well as in the kitchen by renowned
photographer Kristin Perers, this is a uniquely beautiful and
useful book.
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