From sumptuous steaks and prime cuts to braises, ground meat and offal, The Cook's Guide to Meat is the indispensable guide for all devoted carnivores. Gourmets everywhere will be grateful for its accurate and comprehensive information about when, where and how to buy your meat; how to tell if it's fresh; and how to prepare, cook and serve meat to ts best advantage. An introductory chapter on sourcing and using meat will guide you through the principles and techniques of meat cookery - from obtaining fresh meat from humane and sustainable sources to filleting, preparing and carving all manner of meat for the table. The comprehensive directory will guide you through the major types consumed by meat lovers around the world. Meat is organised into three categories - beef, pork and lamb - and further subdivided by cuts, in a user-friendly format providing you with all you need to know when buying and cooking meat. About the author Jennie Milsom is a British food writer who completed her training in French Culinary Arts and Wine and Spirits in London and went on to write food features and recipes for various magazines, while working part-time as a chef. In 2004 she became deputy cookery editor of Good Housekeeping magazine. Jennie lives in London. This is her first book.