REVIEW:
There is no doubting - for anyone who has dined at La Luna in Carlton - that adrian Richardson has a passion for fine meat. He must have been a butcher in a past life and has certainly learnt those skills while becoming a chef. He puts it all down in this book. The title says it all - MEAT - and the chapters cover all facets from your standard four-legged beats to those that fly (or try to), and hop, and to the innards of most of these. Loads of information fill the pages: explanations of the cuts of large animals, details on cooking, resting and serving, and recipes that make use of each. There are few books that are must-haves for the simple, basic information that a budding cook should have, but count this amongst them.
Books - Food