Now with a new jacket. The critics agree: there is no better book to help cooks choose the perfect steak, the right grind for hamburger, or the juiciest cuts of pork or lamb.
- More than 230 recipes specially created for the lean cuts on the market today.
- Innovative seasoning methods: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces.
- Hundreds of illustrations and straight talk on which are the best cuts for each cooking method.