Tailor-made for professionals and passionate hobby chefs alike, the new 360-page mega-book on the top topic of MEAT is divided into two parts. First the theory - profound kitchen knowledge, up-to-date trends, comprehensive kitchen practice. At standard work level, the specialist knowledge on meat quality, purchasing, storage, German cuts and international cuts, professional preparation and cooking methods: Everything up to date, perfectly prepared in words and pictures for your own kitchen practice. So it's easy to try your hand at the top chefs' ingenious creations: Pot-eu-feu with lamb ossobuco, root vegetables and gremolata, solomillo on crispy taco vegetables or a boiled beef savarin. Divided into 8 preparation methods from sous-vide to grilling & smoking, timeless, experimental and workshops are gathered here. Just one of many highlights: The perfect S.