The true gourmet will tell you that when it comes to flavour, variety and sheer taste, there is nothing to beat good, old-fashioned meat, be it mutton or lamb, veal or pork. The challenge is to cook it in ways that enhance the goodness of the meat while cutting down on oil and fat. Selecting the right cut, combining the meat with greens and vegetables, using the grill instead of the frying pan, can all help to make it a healthy and nourishing part of your meal. The hundred recipes featured in this compilation showcase a fabulous variety of meat dishes, Indian and international: melt-in-the-mouth kababs, delectable curries and fragrant biryanis from every region of India; easy to prepare pastas from Italy; a medley of enchiladas, tacos and toastadas from Mexico; the famous pa?lla of Spain; and popular dishes from the Far East, including Szechwan favourites, Thai curries and sa-t?. Improvised where necessary to suit the needs of the modern kitchen and the time—constrained office—goer, the recipes are simply laid out, with all the ingredients listed in order of use, so that even the amateur cook can be assured of serving up the most amazing meal. A must buy for all meat lovers who like to experiment with new cuisines and for those who want to perfect the art of cooking meat the traditional way.
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