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This comprehensive guide to cooking meat has become a benchmark for gastronomic literature in homes and restaurants alike. At its heart is the fundamental role that meat plays in Mediterranean cuisine, which encompasses a range of meats from farm-raised animals and wild game.

Chef Iker Erauzkin's book offers essential techniques and preparation methods for working with meat, accompanied by step-by-step instructions and photographs. It also features a collection of recipes, ranging from traditional to innovative and delicious, grouped by the different types of meat used.

With this cookbook, you can confidently prepare dishes like tenderized beef with soy sauce and tomato confit, slow-cooked pork ribs with authentic flavor, lamb shanks stuffed with herbs, or even a hearty ancas of frog leg stew. The result is a culinary experience that will leave you eager to try more.