The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Published on 1. June 2012
176 pages
978-1-61058-393-0 (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, 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
Series
Language
English
Place of publication
Beverly
United States
Publishing group
Quarto Publishing Group USA Inc
Illustrations
300+
ISBN-13
978-1-61058-393-0 (9781610583930)
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
The Butcher's Apprentice
The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Book
06/2012
Quarry Books
€23.50
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Persons
Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is stevelegato.com.
Content
- Cover
- Title Page
- Contents
- Introduction to Meat
- Tying a Butcher's Knot
- Tenderizing Meat Using a Jaccard Cutter
- Using a Vacuum Sealer to Preserve Meat
- Joining Two Portions of Meat Using Transglutaminase
- About Beef
- Temple Grandin: Expert on Livestock Behavior and Humane Slaughter Pioneer, Fort Collins, Colorado
- Tenderloin of Beef
- Cutting Tenderloin into Individual Portions
- Carrie Oliver: Founder of the Artisan Beef Institute, Santa Rosa, California, and Toronto, Ontario
- Trimming the Tenderloin Chain and Making Cutlets
- Whole Beef Rib
- Extracting Rib Lifter Meat from Whole Beef Rib Eye
- Cutting Barrel Steaks and Rib Cap Meat from Export Beef Rib
- Trimming the Hanging Tender, or Hanging Tenderloin
- Dry-Aged Beef
- Cutting Dry-Aged Beef Short Loin into Strip Steaks
- About Brisket
- Preparing Beef Brisket
- Gene Gagliardi: President and CEO of Creativators, Cochranville, Pennsylvania
- Making Flat Iron Steak from Beef Top Blade
- R. L. Freeborn: Owner of Kobe Beef America, Japanese Wagyu Cattle Rancher and Breeder, Redmond, Oregon
- Skirt Steak
- Preparing Beef Skirt Steak
- Beef Short Ribs
- Preparing a Royal Short Rib and Boning Beef Short Ribs
- Ground Beef
- Grinding Beef and Forming Burgers
- Michael Heller: Pastured Beef Farmer, Clagett Farm, Chesapeake Bay, Maryland
- Brazilian Skewered Picaña (Beef Coulotte Steak)
- About Veal
- Frenching Veal Rib Bones
- Cutting Rack of Veal into Individual Chops
- Pounding Veal Chops
- About Veal and Beef Cheeks
- Tracy Smaciarz: Owner of Heritage Meats, Rochester, Washington
- Veal Breast
- Boning Veal Breast and Cutting a Pocket for Stuffing
- About Pork
- Boning and Trimming a Whole Pork Loin Primal
- Davide Fedele: Salume Producer at Arcadia Azienda Agricola Biologica, Tuscany, Italy
- Preparing a Double Pork Loin Roast
- Stuffing Boneless Pork Loin Two Ways
- Herb and Kathy Eckhouse: Owners of La Quercia, Norwalk, Iowa
- Crown Roast of Pork
- Don Harris: La Tienda, Importer of Heritage Breed Spanish Pata Negra Ham, Williamsburg, Virginia
- Stuffing Pork Rib Chops Two Ways
- Preparing Pork Tenderloin Paillards
- About Poultry
- Preparing Head-On, Feet-On Chicken
- About Trussing
- Glove-Boning a Chicken
- Naftali Hanau: Co-owner of Grow and Behold, Kosher Pastured Meats, Brooklyn, New York
- Breaking Down Whole Chicken into Two Halves
- Boning a Chicken Leg-Thigh Quarter
- French Rolled and Stuffed Boneless
- About Turkey
- Preparing Turkey Cutlets
- Organ Meats
- About Liver
- Preparing Veal Liver
- Zane Caplansky: Owner of Caplansky's Delicatessen, Toronto, Canada
- About Sweetbreads
- Preparing Veal Sweetbreads
- About Kidneys
- Preparing Veal Kidneys
- About Tongue
- Preparing Veal Tongue
- Anissa Helou: Cookbook Author, Teacher, and Expert in Offal, London and Beirut
- About Foie Gras
- About Game
- Duck and Goose
- Game Birds
- Breaking Down Whole Duck
- Confit
- Making Duck Confit
- Valentina Santanicchio: Chef and Owner of Al Saltapicchio, Orvieto, Italy
- Venison
- Venison Sausage with Juniper Berries and Pancetta
- Hank Shaw: Game Expert, Author of Hunt, Gather, Cook, Sacramento, California
- Rabbit
- Fabricating Whole Rabbit
- About Lamb
- Deboning Leg of Lamb
- About Caul Fat
- Cypriot Sheftalia Sausage Patties
- Linda Geren: Sustainable Meat Farmer, Mount Holly, New Jersey
- Deboning Shoulder of Lamb
- Resources
- Acknowledgments
- About the Author
- About the Photographer
- Index
- Copyright Page
