This comprehensive guide contains everything you ever wanted to know about meat: the cuts, nutritional value, ageing, factors that determine tenderness, cooking methods, freezing, terminology – to name just a few aspects.With recipes for beef, lamb and mutton, pork, poultry, offal and game to marinades, flavoured salts and oils to complement the cuts, this book will more than hold its own on your kitchen bookshelf.From best-selling author of Boerekos with a Twist, Annelien Pienaar.