In French. New edition - Gold Medal from the Île-de-France Butchery Federation
One of the few illustrated professional works on French cutting techniques for butcher meats. In the form of tables and diagrams, each animal (beef, veal, mutton, pork) is analyzed and detailed as a cut, with pull-out illustrations.
Recommended cooking methods (grilling or roasting, braising or boiling) are also indicated.
