This is a very handsome hardback book, with a cover that has taken its cue from a butcher’s apron. It’s also got not just one ribbon, but two.
Meat: The Ultimate Companion is designed to take you through topic from the eyes of farmers, butchers, and cooks, so it will answer any questions you might have about all things meat. Anthony Puharich is a well-known Australian butcher and supplier to leading restaurants, and he has teamed up with food writer Libby Travers to create this comprehensive book.
Meat: The Ultimate Companion is divided into the following sections: Birds, Sheep, Pigs, Cattle, Wild and all the techniques needed for cooking, butchery and tool storage. The photography in the book is of high quality and is very appealing, and there are also illustrations that add to the overall excellence of the production.
This book includes international breed maps, cut diagrams and descriptions, as well as butchery techniques with illustrations, and expert tips for selecting, storing and cooking meat.
There are over 110 recipes that showcase major cuts and draw on cuisines and chefs from around the world. The recipes that stand out for me are Coq Au Vin; Spicy Minced Chicken Salad; Duck A L’Orange; Mini Lamb Roast; Lamb Shank Tagine; Lexington-Style Pulled Pork; Beef Stroganoff and Beef Rendang.
Meat: The Ultimate Companion is destined to become a modern classic.
Reviewer: Iain McKenzie
Murdoch Books, RRP $95.00