Leiths Meat Bible By Max Clark and Susan Spaull
Meat is a basic ingredient in most kitchens but many of us get into a rut when preparing it. We tend to buy the same cuts and cook them the same way. Leiths Meat Bible can help expand our repertoire. It not only offers an insight into how to prepare the less popular cuts of standard meat such as chicken, pork and beef, it also explains how to cook meat from animals such as bison, musk ox, zebra and impala - although finding any of those in Hong Kong will be a challenge.
The writers break down the chapters into different meats - beef, lamb, poultry, etc - before explaining how the various cuts of each are best prepared. Culinary tips are interspersed throughout. The writers tell us what can go wrong with certain dishes and how to avoid such problems. The recipes are international and include ballotine of chicken with ricotta and sun-dried tomato; fillet of beef en croute; mutton with black bean; calves brain with brown butter; buffalo kibbeh; shepherd's pie; and Hungarian goulash.
