Field Guide to Meat How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series--Field Guide to Meat. With engaging text from award-winning chef Aliza Green, this illustrated guide shows how to identify and prepare more than 100 different kinds of meat, from beef and pork to lamb, poultry, wild game, sausages, and more. Featuring detailed descriptions, selection tips, and full-color photographs for easy identification, Field Guide to Meat is every carnivore's one-stop reference book.

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce .