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Recommended Reading – Field Guide to Meat

Updated on October 24, 2010

Are you looking for an interesting gift idea for the grilling guru or meat aficionado in your life, but want to avoid giving yet another cookbook?

Or, do you want to learn more about meat yourself – things like how cuts differ from one another, tips for selecting cuts of meat for certain dishes, general preparation and cooking instructions, and other interesting facts?

If so, Field Guide to Meat -- subtitled "How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut" -- is a great choice for you.

What You'll Find in Field Guide to Meat

Written by Aliza Green, this small and easy to read book is packed with everything you might want to know about meat. The book includes a variety of interesting tips and tidbits for just about every kind of meat that you could think of – starting with alligator and including bison, guinea foul, lamb, poultry, rump roast, and everything in between.

Information includes selection, storage, preparation tips, and much more. For example, for each type of meat, the field guide includes information about the history of different types of meat, characteristics of different meat varieties, tips for choosing the best cuts of meat, ideas for what to serve with certain types of meat, and recommended cooking techniques (along with step-by-step, detailed instructions). If you've often wondered just what it is that makes some types of meats work with certain recipes or cooking techniques, you'll love this book!

If you like to prepare dishes from other cultures, Field Guide to Meat includes a feature that you may find to be particularly beneficial. That's because in addition to all of the details and information listed above, the book also includes equivalent names for different types of meats in multiple languages, making it easier for readers to translate what they learn from the book to international recipes they may want to prepare. The book also includes colloquial and regional terms used for certain types and cuts of meat.

About the Author

Aliza Green is a professional chef, food writer, and culinary instructor. She shares the benefit of her more than three decades of cooking experience with readers in Field Guide to Meat. She is also the author of Field Guide to Produce, Field Guide to Seafood, Field Guide to Herbs and Spices,Starting with Ingredients: Baking, and Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook. She is also the co-author of Ceviche!: Seafoods, Salads, and Cocktails with a Latin Twist. Ceviche! was honored with a James Beard Award.


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