The Gourmet Butcher's Guide to Meat: How to Source It Ethically, Cut It Professionally, and Prepare It Properly - Couverture rigide

Cole, Ward; Coshof, Karen

Couverture rigide

ISBN 10 : 1603584684 ISBN 13 : 9781603584685

Editeur : Chelsea Green Publishing Co, 2014

Synopsis

Rare Book

A propos du livre

Présentation de l'éditeur

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional do-it-yourself books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honours both animals and consumers. Written in Cole s unique voice of humour and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Détails de l'édition

• Éditeur: Chelsea Green Publishing Co
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 1603584684
• ISBN 13: 9781603584685
• Reliure: Relié
• Nombre de pages: 416
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible