Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.

Includes index.

Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.