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April 23, 2005

'Field Guide to Meat'


"How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut" is the book's subtitle.

Written by Aliza Green, whose previous book, the PETA-friendly "Field Guide to Produce" was a huge hit last year, the new volume, postcard-sized for carrying in your pocketbook on your forays into the meat department, offers 311 pages of comprehensive yet concise information.

The book ($10.17 at amazon) includes iconic keys for quick-glance reference; characteristics; aka names; techniques for buying and storing; and a fair number of recipes.

A photo section shows different cuts, odd meats, and sausages.

All kinds of quirky informational tidbits as well (what else would you expect from a book published by Quirk Books, as this one is?), such as the slight differences between beef labeled "stew meat" and "kabob meat"; whether alligator does taste like chicken (I've had alligator โ€” at the Cajun Fall Fling in Pass Manchac, Louisiana โ€” and it's delicious but does not taste like chicken); the fact that German Westphalian ham is made from acorn-fed pigs, and much more.

[via the Washington Post]

April 23, 2005 at 09:01 AM | Permalink


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