Meat dishes

A wonderful book, very valuable and useful for both chefs and those who are still learning—about meat dishes, i.e., recipes, dishes, as well as a lot of theory about how meat should be stored, methods of preparation, and proper cutting of meat.It can also be very useful in the learning process. The book was published in 1995, has 143 pages, and is in excellent condition.
A minor drawback is that the signature is obscured, but otherwise everything is wonderful. (See the last picture.) Shipping costs are covered by the buyer!