Love your red meat!

There is nothing better than:

  • A pan fried steak that has that tasty and brownness on the outside, and tender, tasty, and so moist on the inside served with a delicious sauce
  • A grilled steak (whether it was done on a portable grill that sits on 2 stoves or the barbeque) with those visually delectable chargrill marks on the exterior of the meat and a tasty juicy restaurant quality interior
  • A roast with the same qualities as the above 2 – a delicious tender interior surrounded by a crispy brown and naturally tasty exterior
  • A braised dish where the meat is so incredibly flavourful and unashamedly melt – in – your – mouth tender

All the above are the hall marks of successfully prepared, cooked and served restaurant quality meats.

Do you pay top $$$ for this? Yes of course you do! The Professional Chef has been trained to do this for you.

Can you produce these results at home for a fraction of the cost – even though you haven't had this extensive professional training and all that experience as the commercial chef?

Of course you can!

And that is the purpose of this book!

My name is Phil Strasser. I am a qualified chef and I teach on this very subject. I am so proud to now have available to you an eBook (and can be printed as a book) that gives you those very skills, knowledge, great tips, and ideas based on my own culinary training and experience to set you on a path to cook your meat to a standard – a restaurant quality standard that you can be proud of!

Therefore this is not just a book on recipes, this is a thorough yet easy to read book that separates itself from the rest because:

Not only are there exciting and delicious restaurant quality recipes but it dives into valuable content – just what are taught at the culinary schools that train chefs to cook your meat to the standard that you are expected to pay top $$$ for.

So, what is this valuable content?  Here's a "taste" of what's inside:

  • What you can look for when purchasing meat. This is valuable because achieving a restaurant quality result has a lot to do with starting with the right meat in the first place. An entire chapter is devoted to this.
  • Herbs and Spices – when to use them in the flavouring of your meat – plus more.
  • What is meat and why does it behave the way it does? In this section the book goes into detail to teach you why differ ent cuts of meat warrant certain cookery methods plus more. The book covers in detail, in this section, tough cuts as opposed to the tender cuts. This is the start, for you, to cook meat with confidence. The professional chef cooks meat with confidence because he has this knowledge (as well as the experience) and from this section of the book, so will you.
  • In the following chapter we look at the different cuts of meat that you are most likely to find at the butchers or at the supermarket. What are these cuts, where on the animal are they located, and what, as well as WHY are the best
  • cookery methods for these cuts. This way you can make an informed decision when purchasing your meat.
  • The book covers briefly the cooking of goat. A new and emerging meat hitting the Australian supermarkets and butcher shelves.
  • The different cookery methods – roasting, grilling, pan frying, and braisingg.
  • The 4 cookery main methods that you are most likely to use at home to cook your meat. This section of the book gives ` you the valuable knowledge, skills as well as tips that the professional chef has that are now available to you to learn to use these cookery methods to cook your meat to restaurant quality
  • Following on from this chapter are exciting recipes where you have the chance to use the knowledge and to practise new skills all from the book!
  • Sauces! Many a meat dish is severely lacking without a sauce. This section covers in detail what the professional chef does to create the perfect moist accompaniment to your meal that you can now adopt
  • Following that is a section on a few of the products that I make and distribute.

So why wait??

Be the professional chef in your own home by using this book as your valuable resource to cook your meat to the highest standard for yourself, family, and friends!