I should start this by saying that I am a bit of a Leiths fan - I've attended the cookery school, and have never found a Leiths recipe that doesn't work. I bought this for my husband, who wanted a 'meat master class course', like their fish one - but they don't do a meat master class, so this was a plan b (and considerably cheaper).This is well laid out, and comprehensive. It goes through each meat type, explains the appropriate cooking processes for each meat type, and what the end result should be like. It also goes through 'troubleshooting', explaining possible problems and how they occurred, and what to do differently next time. The first two chapters are nothing but meat biology and chemistry lessons - and well worth the read - and how and why that impacts the cooking process.