Instructions on butchering, curing, and cooking, beef, veal, lamb and pork. As a vegetarian, I particularly enjoy the subject matter

What Allee has to say about this:
One of my favorite things when looking for Kitsch in cookbooks or any food related books is when the photos are in black and white so there’s no possibility of anything looking even remotely appetizing. By those standards, this cover is absolutely gorgeous.

I love that the meat is in the process of being cut. It looks more like snow patterns on asphalt than fat on meat. At least spring for color on the cover!

A few questions:
• Are all the photos inside black-and-white?
• What are the measurements of the book? It looks like a small handbook.
• What year was it published?
• Was it published by some meat association or by an individual?
• Are there any recipes inside or is it all just meat education?