Meat Harry: A Meat Lover's Guide to Buying and Preparing Beef, Pork and Poultry

Some of us remember the butcher shops of our childhood: the sawdust on the floor, the sausages hanging in the window, the cheerful, white-apron fellow behind the counter who just might slip a hungry kid a frankfurter...
Harry Jordan has recreated for us the ambience and the camaraderie of the butcher shop, at the same time sharing with us many tips and secrets of the trade that will help you no matter where you buy your meat.
Did you ever wonder why last week's steak was better than the one you just cooked, even though they seemed identical? Do you know the difference between a fresh leg of pork and a fresh ham? Or that sausage can be made with chicken or beef as well as pork? Harry explains it all.
Meat Harry is packed with illustrations to help you identify the different cuts of meat so that you can move on to the appropriate recipes. Delicious and different, such recipes as Chicken with 40 Cloves of Garlic, or Portuguese "Bufana," or Asian Braised Beef can tempt even the most jaded appetites.