Unique and all-embracing guidance on a choice, storage and preparation of meat, acquainting with history of all basic kinds and breeds of the animals grown by a man for the sake of meat, with life of animals on a farm, with the processes of fattening and with мясницкими techniques, this book of the legendary Australian butcher Anthony Пухарича and his coauthor, фуд-писателя Либби Трэверс, was extraordinarily highly appraised by Anthony Бурденом, that wrote to her introductory word. Here you will find exhaustive information about the basic methods of work with meat and great number of magnificent recipes of classic and authorial dishes from a bird, mutton, pork, beef and veal, and also more rare types of meat - козлятины, крольчатины, meat of kangaroo, venison and other game. Undoubtedly, a book "Butcher №1 in the world" will become classic guidance for every cook, preparing meat, and will enter world gastronomic history.