Guía fácil para el manejo de la carne

Guía fácil para el manejo de la carne.

A passion for food culture, increasingly valued around the world, is leading to greater specialisation so we can enjoy the finest meat. Cookery students, apprentice butchers and food lovers will find in this easy guide to handling meat a simple, professional and enjoyable way to satisfy their natural curiosity.

From nutritional characteristics to cut analysis, the right tools and the handling of each cut - classified and explained in practical fact sheets - as well as a brief history of the different livestock from their origins, this guide shows you how to choose each cut with its various preparation options in mind.

It also includes our gastronomic star, cured ham, with a chapter that introduces the new labelling and some tips for telling apart and buying exactly what you are looking for. Welcome to a different, comprehensive reference guide that will find its natural home in restaurants, on counters, in homes and in culinary schools.