Chef’s Guide to Meat, Poultry & Seafood: a QuickStudy Laminated Reference, 2nd Edition

Every tip and trick you need in 6 digital pages. Know the cuts of meat, expected taste, and cooking method for the tenderness and flavor you need to bring out the best of your proteins for you, family and friends. How should seafoods or meats look and smell when you are shopping, what contaminants might be present, plus what is the safest and best option for food storage before cooking, and after, ensuring your leftovers are as good as they were the first time? We do not bury the answers you need in a book, we give you charts and bulleted breakdowns for more answers per page than any book or website in a design that helps you find answers fast. Get the most out of your meats, for much less than you paid for just one meal – that’s a great investment.
6 page digital guide includes:

• Proteins & Health
  • Cooking Animal Proteins
  • Roasting Chart
• Beef & Veal
  • Shopping, Preparing, Cooking, Storing
• Pork
  • Shopping, Preparing, Cooking, Storing
• Lamb
  • Shopping, Preparing, Cooking, Storing
• Poultry
  • Shopping, Preparing, Cooking, Storing
• Seafood
  • Shopping, Preparing, Cooking, Storing
• What’s for Dinner?
  • Dinner Meat Pairing Chart
• Exotic Meats
  • Exotic Meat Chart
  • Shopping, Preparing, Cooking, Storing
• Tastes that Surprise
  • Kofta Meatballs
  • Vietnamese Caramel-Coated Fish
  • Fish Ceviche
  • Jamaican Goat Curry
  • Chinese Char Siu Pork
  • Cuban Ropa Vieja
  • Bobotie
  • Hungarian Chicken Paprikash