THE ALL-CANADIAN MEAT BOOK Toronto, Fitzhenry & Whiteside, c1983. 96pp, paper, spiral bound, $4.95. ISBN 0-88902-713-7. Grades 9 and up. Reviewed by Marilyn H. Kogon. Volume 12 Number 2 1984 March This introduction to the buying, storing, and cooking of meat could easily have been subtitled "All you ever wanted to know about meat in one simplified guide." It begins with an overview of our Canadian inspection, grading and labelling systems for beef, lamb, pork, and veal, followed by brief sections on buying meat for the freezer and on basic cooking methods. The major part of the book is divided into five chapters: beef, lamb, pork, veal, and variety (organ) meats. Each follows the same format: the various cuts of meat are shown in diagrams and coloured photographs, accompanied by brief descriptions and preferred cooking methods. Charts outlining the timing required for various cooking methods, and a few basic recipes in metric measure complete each of these chapters. Two more sections, one on processed meats and the other on carving tips complete the book. In a simple, straightforward style, this coil-bound book provides enough information to select various cuts of meat and to prepare them in an appropriate way. Marilyn H. Kogon, North York P. L., North York, ON.