Carneval: A Celebration of Meat, in Recipes

Harry Eastwood presents Carneval as a practical guide for sourcing, cooking, and appreciating meat. The text draws on global traditions to offer recipes such as Swedish Meatballs, Ragu Bolognese, Middle Eastern Kibbeh, and Chinese Kung Pao Chicken. Eastwood encourages readers to honor the whole animal while eating with joy and moderation. This approach transforms everyday meals into celebratory occasions by focusing on technique rather than just ingredients. The book addresses both novice cooks and experienced home chefs who wish to master specific skills. It covers the art of cooking a perfectly done steak alongside methods for turning cheaper, tougher cuts into silky dishes that melt in the mouth. The content is organized to provide meat wisdom alongside satisfying recipes from around the world. Metric measures are included throughout the text to assist with preparation. This volume suits those interested in global meat traditions and practical butchery knowledge. It does not cater to vegetarians or vegans, as the entire focus remains on animal proteins. The author guides readers toward a more mindful consumption habit by treating every meat meal as a Carneval.