Meat Cookery


There is a rationale to cooking meat.  The proliferation of recipes disguises the fact that you only need to know three things to cook any cut to perfection, no matter how obscure.

This is a 14 page digital download.


An excerpt:

“First, it helps to cast aside the recipes for awhile and train oneself in the general principles.  Every cut of meat can be successfully cooked through these three methods: braising, roasting and pan frying.  If you master these methods, you have mastered meat cookery.  No bit of animal flesh will be out of your reach.”