This year's book from Andreas Viestad is an inspiring and comprehensive meat cookery book with 200 recipes and tips, together with background information on the animals.
This is the book to use to learn to cook perfect roast beef and the juiciest and most tender joint of lamb. It will also encourage and inspire you to use other cuts. Did you know that the most expensive cut isn't always the best? You can make the best hamburgers using brisket and the best casserole using chuck, from the upper back of the animal.
If you want to slow-cook meat, there is nothing to compare with shank taken from the lowest part of the leg, which becomes amazingly juicy and tender with slow cooking. This book promotes a thoughtful and balanced consumption, making use of the whole animal and not just the typical beef cutlet.
This involves rediscovering old food traditions and developing new ones for our time. The book focuses mainly on pig, cattle and sheep meat with some chicken and shorter sections about other animals including game.
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