<P style="MARGIN: 0in 0in 0pt">This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.</P><P style="MARGIN: 0in 0in 0pt">Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and the right cuts to choose for every style of cooking and dish, and to guide readers on what to ask their butcher to get the best quality meat. In addition to comprehensive guides to beef, pork, bacon, and lamb, all the major game and poultry are also covered, including venison, rabbit, goose, guinea fowl, duck, quail, and turkey. This is the ultimate meat-lover's companion.</P><P style="MARGIN: 0in 0in 0pt">The book's more than 100 inspirational recipes, some of which are dishes sold in the Ginger Pig's shops, are arranged according to the seasonal availability of the best ingredients, from sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to slow-baked herb-crusted leg of lamb in December. And monthly farm diaries provide an insight into the passionate and dedicated team of men and women behind the much feted and award-winning groups of butchers in England -- <I>The Ginger Pig.</I>