The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged.

Author Jess Pryles—also known as the “female Ron Swanson”—will have you cooking meat like you mean it in no time. step-by-step techniques on how to properly cook meat, expert advice from butchers on meats that can be butchered at home, and tips on flavor pairings make The Meat Cookbook more than a cookbook — it's a meat lover's bible. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, such as needling, frenching, rolling, and tying.The Alternative Meat Cookbook has been put together by Jeanette Edgar and Rachel Godwin, the women behind the award-winning Alternative Meats company, and includes recipes for springbok, kudu, camel, kangaroo, ostrich, rose veal, wild boar, blesbok, crocodile and many many more. In these pages, you’ll discover slow-cooked brisket with a spicy dry rub, beef carpaccio, tri-tip steak with spiced marinade, and so much more. You’ll learn the best combination of meats for meatloaf, and why each different type of meat contributes something different to a loaf.

Lidgate’s: The Meat Cookbook displays the detailed knowledge that comes with decades, if not centuries, of tradition plus the lessons learned from a family of superior butchers.Get the best from your meat with step-by-step preparation and cooking techniques, and learn the butcher's art with home butchery skills. Society is finally waking up to how the food we eat shapes the world we live in, and we wanted to weave the wisdom we have found in our community- connected, nature-first farming into the book as well as the food itself. Jacob Osborn is an accomplished author and journalist with over 10 years of experience in the media industry. It explores the connection between nature and farming and the result is a mixture of hands-in-the-earth wisdom and balanced seasonal recipes. Third-generation butcher and meatpacking business owner Pat LaFrieda is the man behind this best-selling cookbook for meat-eaters.