FIELD GUIDE TO MEAT: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Aliza Green, . . Quirk, $14.95 (320pp) ISBN 978-1-59474-017-6
What are variety meats? What differentiates a T-bone from a porterhouse steak? How do you store foie gras? How do you prepare ground veal? And what does head cheese taste like? This most useful of kitchen references answers all those burning questions and more, in clean, matter-of-fact text accompanied by catalogue-type color photographs of everything from beef rolls to rack of lamb and smoked turkey wings. Green (
Reviewed on: 03/28/2005
Genre: Nonfiction