I will admit that I have waaaay too many cookbooks, and as such, it takes a lot to really WOW me.  Recently, however, I received a book called the River Cottage Meat Book that has kept me engrossed for days.

Part textbook, part recipe book, author Hugh Fearnley-Whittingstall takes readers on an in depth look into the world of all things meat.  Originally published in the UK, this book has supposedly become quite popular with the hard core foodies here in the US, with several chef friends of mine mentioning it as one of their top favorites. 

For the squeamish, you may want to avoid some of the more graphic photos, including a pictorial in the beginning showing how a cow is killed and butchered.  However, these images and descriptions are as much a part of the learning process and the drawings that show the various cuts of meat rendered from cows, pigs, and other animals.

The recipes are top notched, as well, covering everything from pork bellies to home-made bresaola, the author really captures the essence of meat, well beyond what you find in the shrink wrapped packages at the local ShopRite.  Definitely a must read!