Carne de primera

Carne de primera de Richard H. Turner.

What it takes to grill the perfect steak, to roast a flawless joint and to build the perfect burger, along with different ways to get the best out of every cut and, in some cases, out of the different breeds. These are guidelines, not rules. It includes tips for cooking with a fine piece of purebred beef raised on extensive, free-range farms. 160 recipes, some classic and drawn from every corner of the world, others exclusive and taken straight from the author's own notebook, a true master of beef.

In the recipe chapters you'll find information on today's fast rearing methods that most farmers are pressured into adopting, with the resulting consequences for our palate and even our health. In a destructive cycle, the demand for meat drives intensive farming, which in turn makes meat cheap and leads to overconsumption. It's a cycle that benefits no one, least of all our health. This book makes the case for sensible shopping: less meat but of better quality, from cattle raised by farmers who take their work seriously. One way to avoid intensively farmed meat is to be far more selective about where you buy it.

This is a celebratory story that runs from Angus to White Park, with good reason to seek out, buy and cook beef with respect for the farmer, the animal and your stomach.