The International Meat Book

By Carole Lalli

     With a variety of great ideas, The International Meat Book is necessary for today's cooks. With meat being the protein on most tables, this book gives us many choices for a variety of different ways to beef up the main course-from the traditional American way of cooking meats, to the styles and flavors of other countries that will have the palate appreciating different and more exotic flavors.

     From chapter one, "Beef, Veal, and Game;" chapter two, "Pork;" to chapter three, "Lamb;" everyone is sure to find something pleasing. At the top of each page, beginning a new recipe, you will read a little about where the recipe originally started, or some will tell how best to begin getting ready to cook. Each recipe is written for easy understanding of what to use and how best to cook the meat.

     This reviewer felt the need to try one of these great recipes so I tried the Ground Beef Salad, a Thailand dish. I had no problem following the recipe and I must say that my family really enjoyed trying something new.