Butchery
The Ultimate Guide to Butchery and Over 100 Recipes
Published on 12. October 2023
Book
Hardback
432 pages
978-1-64643-409-1 (ISBN)
Description
Unpack the full culinary potential of meat with Butchery.
Calling all carnivores. This at-home butchery cookbook is the authoritative guide to preparing beef, poultry, pork, fish, lamb, goat, and more. Learn how to break down various proteins, from a whole pig to a side of beef and everything in between. With step-by-step instructions, photographs, and a thorough guide to tools, techniques, and handling, this is the only meat cookbook you'll ever need.
Inside you'll find:
Over 150 easy-to-follow, meat-centric recipes
An illustrated guide to key butchering techniques
Stunning original photography that will inspire you to make these mouthwatering meals
Chapters designed specifically for beef, pork, fish, lamb, goat, and poultry
Extensive descriptions of how to carve cooked meat
Sides, salads, and accompaniments that take your meat to the next level
Take a detailed look at the diverse approaches and influences that have shaped meat in culinary traditions around the world. Choose the best cuts, hone your butchering skills, and perfect your techniques. With expert advice, you'll cook to perfection every time. Change the way you think about meat with Butchery.
Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appetit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics, and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium.
As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion.
Calling all carnivores. This at-home butchery cookbook is the authoritative guide to preparing beef, poultry, pork, fish, lamb, goat, and more. Learn how to break down various proteins, from a whole pig to a side of beef and everything in between. With step-by-step instructions, photographs, and a thorough guide to tools, techniques, and handling, this is the only meat cookbook you'll ever need.
Inside you'll find:
Over 150 easy-to-follow, meat-centric recipes
An illustrated guide to key butchering techniques
Stunning original photography that will inspire you to make these mouthwatering meals
Chapters designed specifically for beef, pork, fish, lamb, goat, and poultry
Extensive descriptions of how to carve cooked meat
Sides, salads, and accompaniments that take your meat to the next level
Take a detailed look at the diverse approaches and influences that have shaped meat in culinary traditions around the world. Choose the best cuts, hone your butchering skills, and perfect your techniques. With expert advice, you'll cook to perfection every time. Change the way you think about meat with Butchery.
Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appetit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics, and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium.
As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion.
More details
Language
English
Place of publication
United States
Publishing group
HarperCollins Focus
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 257 mm
Width: 206 mm
Thickness: 43 mm
Weight
1882 gr
ISBN-13
978-1-64643-409-1 (9781646434091)
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
Persons
Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appetit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium.
Vanessa Cecena is a San Diego based writer who covers stories related to life on the border. Her writing is influenced by her bicultural identity and travels, giving her work a transnational flair. She is particularly interested in the intersections between food, policy, and community impact. Vanessa received her master's degree in social work from USC and an undergraduate degree in international development studies.
Vanessa Cecena is a San Diego based writer who covers stories related to life on the border. Her writing is influenced by her bicultural identity and travels, giving her work a transnational flair. She is particularly interested in the intersections between food, policy, and community impact. Vanessa received her master's degree in social work from USC and an undergraduate degree in international development studies.