Meat: How to Choose, Cook and Eat it

After the success of Meat in hardback, comes the new paperback edition, with a new cover at a great price. Chef Adrian Richardson is passionate about meat. Whether it's simple minute steak or slowcooked brisket with red wine and mushrooms, he knows what makes it great, and how to give homecooked dishes that restaurantquality edge, with minimum fuss. Covering all the basics, Richardson imparts his extensive knowledge of beef, pork, poultry, venison and much more. With recipes such as Barbecued Butterflied Lamb with Honey and Rosemary, Twicecooked Pork Belly with Toffee Crisp Crackling, Roast Duck with Pomegranate Glaze and even the Great Australian Meat Pie, Meat is a comprehensive but friendly cookbook for making great meals at home, full of great tips for both the novice and the confident cook.