The butcher boy's manual

In the first part of this book farm animals are described, presented by category (beef, veal, pork, lamb and poultry) with a description of the French and foreign emblematic breeds, the different animal feeding habits and the main cuts of carcasses. . In a second part, the book addresses the issues of maturation, preparation and cooking of meat by describing the material, ingredients, preparations and different types of cooking. The third and last part brings together recipes and their history over the centuries.