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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat - Couverture rigide
Synopsis
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. Learn to choose, prepare and cook better meats with this comprehensive guide to butchering meat.
Inside The Butcher’s Apprentice you'll find a wealth of tips and tricks teaching even the most beginner-level cook how to cut their own meats like a butcher who has been in the industry for years. After going through the book and practicing a few times, it will be easy as pie to cut your own meats. Not sure what different cuts mean when shopping at the grocery store? Learn exactly what part of the body your cuts of meat are coming from with The Butcher’s Apprentice. 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.
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À propos des auteurs
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 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurCrestline Books
- Date d'édition2015
- ISBN 10 0785832718
- ISBN 13 9780785832713
- ReliureRelié
- Langueanglais
- Nombre de pages176
- Coordonnées du fabricantnon disponible
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Edité par
Crestline Books, 2015
ISBN 10 : 0785832718
ISBN 13 : 9780785832713
Ancien ou d'occasion
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The Butchers Apprentice: The Experts Guide to Selecting, Preparing, and Cooking a World of Meat
Edité par
Crestline Books, 2015
ISBN 10 : 0785832718
ISBN 13 : 9780785832713
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Couverture rigide
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Edité par
Crestline Books, 2015
ISBN 10 : 0785832718
ISBN 13 : 9780785832713
Ancien ou d'occasion
Couverture rigide
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The Butchers Apprentice: The Experts Guide to Selecting, Preparing, and Cooking a World of Meat
Edité par
Crestline Books, 2015
ISBN 10 : 0785832718
ISBN 13 : 9780785832713
Ancien ou d'occasion
Couverture rigide
Vendeur : clickgoodwillbooks, Indianapolis, IN, Etats-Unis
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
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