Savory Meat

The book uniquely bridges the gap between traditional cooking wisdom and modern food science, presenting its content through three progressive sections that build upon each other. Beginning with The Science of Meat, readers learn about protein behavior and muscle structure, before moving into practical preparation techniques like dry-aging and sous-vide cooking. The final section applies this knowledge to real-world cooking scenarios, empowering both home cooks and professionals to adapt techniques across different cuts and cooking environments.

What sets this work apart is its methodical yet accessible approach to complex culinary concepts, supported by research from food science laboratories and professional kitchens worldwide. Rather than merely providing rigid recipes, it emphasizes understanding the underlying principles of meat cookery, enabling readers to make informed decisions in their own kitchens. Through clear analogies and practical examples, the book transforms technical concepts into digestible information, making it an invaluable resource for serious home cooks, culinary students, and food service professionals alike.