Combining detailed, informative text with a huge selection of classic recipes, The Butcher is divided into chapters on Beef, Lamb, Pork, Veal, Offal, Poultry and Game.
Each chapter covers the history of breeds, as well as processing, cuts, storage, preparation and cooking styles.
The Butcher demystifies the selection, storage and preparation of meat, as well as providing recipes for the whole range of cuts, from everyday favourites to more elaborate meals for dinner parties and celebrations.