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• by:
• Wilson, Tim

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensable guide to getting the very best out of the meat they buy.

In The Ginger Pig Meat Book, Tim Wilson, farmer and proprietor of The Ginger Pig, has teamed up with Fran Warde, respected cook and bestselling author, to recommend the best breeds to look for, and the right cuts to choose for every style of cooking and dish, and to tell you what to ask your butcher in order to buy the best quality meat. In addition to comprehensive guides to beef, pork, bacon and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.