The Complete Book of Meat Cookery in Color, 1971, Illustrations

This comprehensive Australian cookbook covers every aspect of preparing and serving meat, from selecting cuts and carving techniques to recipes for roasts, stews, and international specialties.

Photographed in full color and with detailed illustrations of meat cuts, it features step-by-step images, serving suggestions, and classic dishes that capture the era’s charm,  from crown roasts and casseroles to grilled favorites and Sunday dinners.

Recipes by Tess Mallos, photography by Norman Nicholls, and art by David Williamson. 

This hardcover with dust jacket is in good condition. Published by Paul Hamlyn.