Field Guide to Meat

What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and Pheasant really taste just like chicken? Whether you are a casual griller or haute foodie, you need this filed guide. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 difference kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and color photos for easy identification, this is every carnivore's one-stop reference book.