The BUTCHER

An Australian Women's Weekly cookbook

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New large hardcover book, 288 pages, published 2017. With colour photos of every recipe and easy-to-follow step-by-step instructions

Traditional butcher shops are a vital part of the community, providing good-quality meat products, age-old skills and recipe advice. Following in the time-honoured tradition, this book is full of helpful tips on meat cuts and how to best cook them, the art of curing and smoking meats and how to make your own sausages. Each delicious recipe also has a beer or cider suggestion to match its flavours. It's like having your very own butcher in the kitchen.

This is a cookbook for meatlovers, with must-have recipes for beef, poultry, pork and lamb. The recipes in this book use many different cuts of meat, both primary and secondary to suit everyone. You will even learn to make your own sausages! With step-by-step photos, showing you just how to achieve perfection in the art of cooking meat.

Chapters include:

• The butcher
• Meat Cuts
• Beer and Cider
• Small goods
• Poultry and game
• Beef
• Lamb
• Pork
• Extensive glossary, conversion chart and index

The Women's Weekly The Butcher is an Australian publication. All measurements are in metric.

The Butcher - The Australian Womens Weekly