With over 125 recipes and illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats, as well as a primer on whole-animal butchery, this book explains professional techniques that can enable home cooks to experience restaurant-quality meat every day and take their meat cooking to the next level.

A definitive cookbook for meat lovers, explaining professional meat preparation techniques to enable home cooks to experience restaurant-quality meat every day, including suet and dripping, flavoured butter, and confit. 125 recipes.