From Meat to Masterpiese: Elegant meat recipes with restaurant-style plating

Cook like a chef, plate like an artist. From Meat to Masterpiece shows you how to turn everyday cuts into show-stopping mains with clear technique, precise temps, and effortless plating formulas. No guesswork—just juicy meat, glossy sauces, and confident presentation.

What’s inside

• Dozens of refined recipes for beef, pork, lamb, poultry, and rabbit.
• Core methods that never fail: dry-brining, searing, roasting, braising, confit, quick pan sauces.
• Exact temperatures in °C/°F, metric & US measures, portions for 3–4 servings.
• Plating roadmaps: where to place protein, how to sauce and garnish, and when to add the “shine.”

Standout dishes
Steak au Poivre; Beef Stroganoff; Tuscan Garlic–Rosemary Pork Loin; Honey-Mustard Pork Tenderloin; Moroccan Lamb Tagine; Red Wine–Braised Lamb Shanks; Duck à l’Orange; Goose Confit; Lemon–Garlic Roast Turkey Breast; Rabbit in Mustard or Cacciatore.

Whether it’s a weeknight or a celebration, this book gives you the skills to plate restaurant-quality meat at home—beautiful, reliable, and irresistibly delicious.