MEAT: THE ULTIMATE COMPANION

ANTHONY PUHARICH & LIBBY TRAVERS, MURDOCH BOOKS, H/B, $95

Cuisine - - REVIEWS -

Meat eaters can feel like pari­ahs these days, so it’s re­fresh­ing to see an en­cy­clopaedic book that is un­apolo­getic about the plea­sures of the flesh. Build­ing on the ethos of eat­ing bet­ter-qual­ity meat but eat­ing less of it, the au­thors be­lieve that thought­ful con­sump­tion re­quires one key in­gre­di­ent: knowl­edge. Puharich is a fifth-gen­er­a­tion Aus­tralian butcher who delivers a ton of in­for­ma­tion about breeds, feed, meth­ods of butchery and cuts and how to choose your meat, while Travers takes care of how to cook it. More than 100 recipes fo­cus on clas­sics from the world’s ma­jor cuisines. There’s also a sec­tion on tech­niques, with a show-and-tell on bon­ing, a steak-done­ness com­par­i­son and sec­tions on bar­be­cu­ing, roast­ing and brais­ing. If that red meat tax does come about, we’ll want to make the most of ev­ery morsel, and this com­pre­hen­sive book has it all cov­ered. TW

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