What's the difference between pork sirloin and pork tenderloin? Are Spanish
chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste
just like chicken? Whether you're a casual griller or a haute foodie, you need
the latest volume in our popular Field Guide series - Field Guide to Meat.
With engaging text from award-winning chef Aliza Green, this illustrated guide shows
how to identify and prepare more than 100 different kinds of meat, from beef and
pork to lamb, poultry, wild game, sausages, and more. Featuring detailed
descriptions, selection tips, and full-color photographs for easy
identification, Field Guide to Meat is every carnivore's one-stop reference
Softcover, 311 pages.