This book was first published back in 1972 by the Australian Meat Board. I remember it in Mum's recipe book library and was thrilled to eventually find one of my own some years ago. My youngest brother was also keen to get a copy and I was excited to be able to find one for him last year.
It has great reference pages for cuts of beef, lamb, pork and where they come from on the beast and how best to cook them. You'll be able to converse with your butcher most knowledgeably.
Very 1970's styling when cane baskets and timber salad bowls were very fashionable.
A couple of pages about carving different cuts and styles which is becoming a lost art.
Lots of easy to read and simply set out recipes for many categories.
Including a chapter on offal. Not many cookbooks include offal recipes any-more.
It's spiral bound spine also makes the book lie flat and open for easy recipe and instruction study.
It's right up there with the Golden Circle Pineapple Cookery Book
I was excited to find another copy of this great book and perhaps you are an excitable carnivore too.
If you would like to own this copy leave a comment. If there are more than one excitable carnivores we'll do a draw. (I am also happy to post anywhere in the world).
I do so hope someone would love this book because I guess I would like to think that another generation will grow up, subtly absorbing the information from this book from your shelf, especially now that they visit butcher shops so infrequently with parents now. Do you remember when your Mum used to send you down to the shop to ask for a kilo of topside mince?
I can't remember the last time I saw kids at the butchers when I have been shopping lately.
We could go on and on for ages with just memories of butcher's shops of old I reckon.
(Footnote: For those who may want their vote cast for Renae, I will place your name into a draw for a "consolation" prize.....one of my other very favourite things!.....)
a Microplane Fine Zester