Meat: The Art of Cooking Meat

Meat lovers, rejoice! The Art of Cooking Meat is a dream book for carnivores, with more than 60 meat recipes, from hearty (a good old pepper steak, anyone?) to sophisticated (confit of lamb shanks with saffron), covering a full range of meat cuts and preparation techniques. Whether you're planning a Sunday roast for the family or a dinner for your best friends, you'll find meat-centric recipes for all occasions and seasons, with step-by-step explanations. Tips for sauces, gravies, and side dishes round off this versatile and informative cookbook.

French chef Valéry Drouet is a regular contributor to the food pages of women’s magazines, the author of numerous cooking books, and a food stylist for the advertising industry.

Pierre-Louis Viel is a professional photographer specializing in food and table decoration (www.pierrelouisviel.com).

Highlights:
• 60 recipes for meat-lovers, from hearty to subtle
• Beef, veal, pork, lamb
• Delicious sauces, gravies, and side dishes
• Ideal recipes to entertain guests