Subtitled An Expert’s Guide to Selecting, Preparing, and Cooking a World of Meat, this book brings knowledge from the masters. Learn all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide. Copyright 2012, softcover,176 pages.