A beautiful book for those wishing to go further in their selection of meat parts, change the classic, it's still best to know a good butcher to have access to certain pieces. We also learn about the cattle industry, sheep and pig, livestock farmers to butchers, with some renowned butchers presented. The recipes are original, with a few classics (beef bourguignon excellent), and within the reach of everyone. I expected impassiement edit them books on fish and vegetables.
