John Torode's 'beef' and other bovine matters

In this meaty book, chef and restaurateur John Torode not only gives us every which way to cook with beef, but also details the history and importance of great and rare cattle breeds, butcher's recommended cuts and recipes for true head-to-tail eating. With his passion for the subject, the dishes are straight from the heart—down-to-earth, tasty, easy to make and gathered from around the world. They include classics such as pies, roasts, steaks and hamburgers as well as contemporary restaurant dishes, traditional curing techniques and Italian, French and Thai specialities.

JOHN TORODE’S BEEF tells it how it is and is sure to become a trusty stalwart in your kitchen. It includes a fold-out poster showing the various cuts of meat and a special section on how to spit-roast beef for 100 people!