Pro no Tame no Gyuniku & Butaniku Ryori Hyakka

プロのための牛肉＆豚肉料理百科
An introduction to the usage of different cuts of beef and pork meat, and a showcase of dishes from different chefs of different backgrounds primarily geared towards professionals. There are an assortment of sections covering cured meats, sausage making, and animal rearing.
* This book is Japanese language only.