For those of us with carnivorous tastes, there is a lot to learn from Italians. They've always had a straightforward approach with a goal to maximize flavor and this book puts some of the best recipes in a storied history front and center. This hardbound cookbook features more than 150 recipes, most of which are published here for the first time in English. The majority are simple and satisfying, with a focus on demystifying the different cuts of meat, cooking methods, and techniques unique to each meat type — along with the side dishes that best complement them.
312 pages / 100 illustrations