The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Published on 1. June 2012
Book
Paperback/Softback
176 pages
978-1-59253-776-1 (ISBN)
Description
The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, the butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
More details
Language
English
Place of publication
United States
Publishing group
Quarto Publishing Group USA Inc
Product notice
Unsewn / adhesive bound
Dimensions
Height: 251 mm
Width: 201 mm
Thickness: 16 mm
Weight
512 gr
ISBN-13
978-1-59253-776-1 (9781592537761)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Aliza Green | Steve Legato
The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
E-Book
06/2012
Quarry Books
€24.49
Available for download
Persons
ALIZA GREEN is a chef and food industry consultant. She has written thirteen cookbooks, including a James Beard Award winner and four for Quarry Books: Making Artisan Pasta, Soupmaker's Kitchen, Fishmonger's Apprentice, and Butcher's Apprentice. Making Artisan Pasta was named by Cooking Light as one of their Top 100 Cookbooks of the Last 25 years. She is also the chef-manager of Baba Olga's Cafe & Supper Club in Philadelphia, which marries global flavor with locally sourced, sustainably harvested ingredients. Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in publications including Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, and Travel & Leisure.