Author: Frances Bissell
Publisher: Ebury Press, United Kingdom (1999)
Excerpt from the Introduction:
We are in danger of losing for ever the real pleasures involved in selecting prime foodstuffs, handling them and assessing how best to use them, preparing them in the most appropriate way to show off texture, flavour, aroma and appearance, and finally, and just as important, in sitting down to eat the food, sharing it with others in a spirit of enjoyment and community. That is what The Organic Meat Cookbook is about and what the The Real Meat Cookbook, from which this book originates, was about.
Softcover, 400 pages (Used, with minor marks on the bottom)