Ginger Pig Meat Book
Trendy London butcher Ginger Pig quite literally takes apart the animal in this meat manual. Split into pork, beef, lamb, poultry and game, it also divides its recipes for the 12 months of the year. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher to ensure you get the best quality. As well as a huge mix of recipes from meatballs in tomato sauce, to venison burgers, to steak tartare, it shows you how to prepare and carve meat.