Cooking meat doesn't have to be intimidating. Whether you're a complete beginner nervously approaching your first chicken breast or an experienced home cook ready to master more advanced techniques, Kitchen Guide for Meats gives you the confidence and knowledge to cook any cut perfectly every single time.

Author Sergei Wallace breaks down everything you need to know about cooking beef, pork, chicken, lamb, and game meats with clear explanations that actually make sense. This isn't a fancy cookbook filled with complicated recipes you'll never make. Instead, it's a practical, hands-on guide focused on teaching you the fundamental skills and techniques that work in real kitchens with everyday equipment.

You'll discover how to select the best cuts at the grocery store, understand why some meats need high heat while others require low and slow cooking, and learn the science behind perfectly juicy results. From understanding muscle fiber and connective tissue to mastering temperature control and carryover cooking, every concept is explained in straightforward language without culinary school jargon.