All about meat of mammals and birds. Storage, processing, characteristics, tools, spices, compatibility. Of course, plus many original recipes from the author - the chief-order bearer. The instruction begins with an informative summary of the methods of cooking meat: frying, frying, stewing, frying, grilling, smoking and barbecue. Then, chapter by chapter, Peterson demonstrates the classic preparations for each type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea fowl, rabbit, hare, venison, pork, beef, veal, lamb and goat. Along the way, he shares his secrets for the perfect pot of sauces, gravy. Peterson concludes the book with a selection of homemade sausages, pates, terrines and brothers, which are the basis of many dishes. His signature step-by-step photographs provide incomparable visual guidance for dealing with the intricate structure and musculature of meat, and illustrate all the basic methods of cooking - from binding a whole chicken to destroying a whole lamb.