The superb recipes in this book will enable the reader to produce a range of the most deliciousdishes, from the simple and enticing to the gastro- nomically sophisticated.The cooking and eating of beef is a part andparcel of our social life and, as such, is fiired with customs and traditions that stretch back in time. Afascinating account of these and of the history ofcattle breeding all over the world gives the back- ground to the present-day world of good cookingand good eating. Then follows information on cutting, preparing, carving, and cooking processes. The body of the book is taken up by detailed andvaried recipes representing the best in national cui- sines all over the world. Where relevant, line drawings are used to demonstrate step-by-stepmethods, and advice is given on presentation andfreezing. The recipes are made more flexible byadiice on how to vary them, for instance, by using some other meat, such as lamb or pork, or by thesubstitution or addition of some ingredient.The final section presents twenty-two menus forall occasions, the main dish being one of the recipesgiven earlier in the book, and the hors d'ceuvres, cheeses, desserts, and wines being specially chosento complement each other and, thus, to provide afully rounded and truly epicurean meal. Many of the recipes are illustrated in full colour,and over two hundred line drawings show the cook how the more difficult cooking stages are best done. The book contains 168 pages and almost two hundred choice recipes and will add a new depth to the culinary knowledge of every epicure cook.The author. Marguerite Patten, is one of Britain's most highly considered cookery experts. Her books on cooking have been pul)lished all over the world,and she is well-known lor her many television ap- pearances and lecture tours.