Meat - Joanna Farrow

30 million people in America and 3 million in the UK have switched to a low-carb diet - this means that meat is back in vogue. But, do you really know how to cook meat to release succulent juices and retain its delicious flavour? Do you understand why some cuts of meat should be seared and some slowly braised? Do you make the most of meat or do you cook the same dish time and time again? Step-by-step instructions and photography will show you how and soon you will be cooking Sticky Ribs with Ginger, Malaysian Beef and Aubergine Curry and Spicy Braised Oxtail with Port to perfection. This book includes international specialities such as reindeer, rabbit, goat, veal and ostrich, as well as traditional lamb, beef and pork.

Joanna Farrow loves having fun with her food, having giving cakes and cookies a whole new look in Dress Your Cake and Dress Your Gingerbread. A home economist and food writer, she has also contributed to numerous food magazines and has written a number of other titles, including Ready Steady Cook for Kids, Good Fast Family Food, Cake and Peek-a-boo Cakes.