I'm looking to develop and expand my knowledge of cooking meat.
Different types, different styles of cooking, science behind the methods, meat cuts, and so forth.
Can anyone recommend any reference books or cookbooks that would help me?
I've had a google, and found the following that seem like they might suit:
- Meat: A Kitchen Education (James Peterson)
- Ad Hoc at Home (Thomas Keller)
- The Science of Good Cooking (Though not strictly a meat book)
Any suggestions would be much appreciated, thanks.
Edited by hallph, 07 March 2013 - 09:12 PM.