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.

AUTHOR: French chef Valery 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). SELLING POINTS: 60 recipes for meat-lovers, from hearty to subtile Beef, veal, pork, lamb Delicious sauces, gravies and side dishes Ideal recipes to entertain guests 75 colour photographs