Pro no Tame no Niku Ryori Senmonsyo

プロのための肉料理専門書
An introduction to the usage of different cuts of red meats and poultry, and a showcase of dishes from different chefs of different backgrounds primarily geared towards professionals. There are an assortment of sections covering dish ideas, cooking techniques, and different philosophies in approaching meat-based cuisine.
* This book is Japanese language only.