This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. It first of all covers the basics – everything you’ll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I’ve then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures
-Hugh Fearnley-Whittingstall