Leith's Meat Bible

Published by Bloomsbury Publishing, 2010, hardcover, illustrated, 545 pages, 19.5 cms x 25.2 cms x 3.7 cms, some slight wear to one edge of cover, otherwise condition: as new.

Another brilliant book! People, especially younger shoppers, need to know which cut of meat to buy for their needs - most shops label their meat as suitable for particular cooking purposes but not the cuts. It is unfair to expect young inexperienced cooks to know all this now that cooking is not so widely taught as it used to be, so this book fills the gap and will go a long way to preventing poor results do to lack of knowledge. The price of meat nowadays being so high it is essential to know exactly what to buy to avoid costly mistakes.

This is well laid out, and comprehensive. It goes through each meat type, explains the appropriate cooking processes for each meat type, and what the end result should be like. It also goes through 'troubleshooting', explaining possible problems and how they occurred, and what to do differently next time. The first two chapters are nothing but meat biology and chemistry lessons - and well worth the read - and how and why that impacts the cooking process.