How to buy, store, prepare and serve beef, veal, lamb, pork, poultry, variety meats, and game—with over 300 recipes.
Winner of an R.T. French Tastemaker Award for Best Specialty Cookbook
What's Being Said About this Book
New York magazine: "A book that's indispensable to everyone but the confirmed vegetarian..."
Los Angeles Times Home magazine: "The answer to the confused meat cook's prayer... can learn from this book to be a never-fail meat cook."
Saturday Review: "Includes everything from hash to goose, including how to buy..."
Publishers Weekly: "A wealth of information that serious cooks will find worth its weight and amateurs will find a godsend."
About MEAT by the Lobels
Published by Alpha Books (1971). Hardcover. 311 pages.