A best-selling work by French culinary expert Arthur Le Caisne, this textbook provides an accessible yet thorough guide to the preparation of meats in French cuisine. It covers the anatomy, characteristics, and optimal cooking methods for beef, pork, poultry, and game, integrating scientific insight with culinary tradition. Richly illustrated and printed in full color, the book offers clear, step-by-step guidance for butchery and cooking techniques such as roasting and braising. From animal husbandry to the use of salt, the content is both practical and engaging—an ideal reference for enthusiasts of French gastronomy and scientific cooking.
