Cover art for Meat: the Ultimate Companion
Murdoch Books, October 2018
Hardcover, 256 pages
26cm × 20cm

Meat: the Ultimate Companion

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'You hold the right book in your hands. Learning from it will be delicious.' Anthony Bourdain

At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge.

Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.

Review of Meat: The Ultimate Companion by Anthony Puharich by Bill Liddelow

Two years ago Murdoch Books brought out The Australian Fish and Seafood Cookbook, surely the best book on the subject to date. Now they’ve produced this wonderful Meat book, written by master butcher Anthony Puharich who runs Victor Churchill in Sydney, Australia’s oldest continually operating butcher shop (founded 1876) and major supplier to the restaurant trade. Weeks before he died, Anthony Bourdain penned a foreword to this book in which he described Victor Churchill as the most beautiful butcher shop he’d ever seen, and this book as the perfect place to understand meat and what to do with it. It’s an exquisite book in which you’ll learn about meat through the eyes of the farmer, the butcher, and the best cooks. This book covers just about everything about meat: the history of the various animals and the different breeds, illustrated butchery techniques, information about selecting and storing meat. Best of all, it has over 110 recipes showcasing the major cuts of meat, drawing on cuisines and chefs from all over the world. It’s a lavishly photographed and illustrated book that I believe will become a modern cookery classic.

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