Publisher's Synopsis
This book provides just over forty basic recipes on how to cook various meat types - beef, lamb, chicken, fish. Some of these might seem basic but developed into some really interesting meals from some really interesting places. Look at the bonus meals and meals with specific place names in their titles.
People have always eaten meat, probably because it has such a rich taste. When the richness of meat is blended with the right vegetable, spice, or starch, the meal becomes especially appealing. Meat is actually a good source of protein, and red meat is especially good at providing a source of iron. This recipe book, however, offers a range of meats to tantalize the taste buds with something different. It's all about technique, with the right mix of vegetables and starches.
