Meat: The Ultimate Guide

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South Africans are crazy about meat – from snout to tail. Regardless of culture, colour or income, more than 90% of the rainbow nation eats meat at least twice a week and they consider it a more important – and above all tastier – staple food than bread and porridge or vegetables and fruit.

Annelien Pienaar’s passion for and scientific knowledge of good, sustainable meat is reflected in Meat – The Complete Guide, a modern encyclopedia that deserves a place of honour in the kitchen of everyone who likes to eat, process and cook meat. Are you wondering which part of the animal the different cuts come from and how long you should cook them? What determines how tender meat is? How do you age or freeze meat? In Meat – The Complete Guide, Annelien answers all these questions plus a host of others. The book contains:

• More than 100 recipes that have stood the test of time – there’s beef, lamb and mutton, pork, poultry, offal and game, and everything from easy family meals, traditional hits and fancy party food to quick plans with leftovers
• Descriptions of all the different cuts of meat, their uses and the best methods for cooking them
• ​​Useful information on the nutritional value and aging of meat, meat terms and conversion tables
• Extra recipes for marinades, sauces, salt mixtures, stocks and doughs that complement meat

180 plus recipes
270 pages

Johan van Zyl en Peter van Noord, Platteland tydskrif, WEG, 2021

Books also available Internationally:
Europe: World of Books, Book depository, Amazon UK
Australia and New Zealand: Boekwurm.com.au