The Encyclopedia of Meat

A decade-long bestseller, highly praised and recommended by Taiwanese and Japanese chefs, and an essential everyday reference for home cooks!

Illustrated guide to 133 types of meat, comprehensively covering all parts and offal of beef, pork, chicken, lamb, and duck, plus various game meats, as well as processed products like ground meat, ham, and sausages. This super guide provides a thorough understanding of the flavor, texture, nutrition, storage methods, and cooking tips for all kinds of meat.

Who is this book for?

50. Home Cooks: If you enjoy cooking at home and savoring delicious food but feel overwhelmed by the plethora of cookbooks available, or if you often get stuck at the initial meat selection stage as a cooking beginner, this book, with its clear anatomical diagrams and suitable cooking methods, will help you easily grasp the characteristics of each cut of meat, allowing you to create your own healthy and delicious dishes!

50. Meat Enthusiasts: When you walk into a yakiniku, charcoal grill, steakhouse, or hot pot restaurant and are faced with a dazzling array of meat cuts on the menu, how do you find the one that best suits your taste? With the extensive and comprehensive knowledge of meat, from exterior to interior, presented in this book, you'll discover a deeper appreciation for good flavors.