The Butcher's Apprentice

The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

Aliza Green (Autor)

Buch | Softcover

176 Seiten

2012
Quarry Books (Verlag)
978-1-59253-776-1 (ISBN)

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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.

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.

Erscheint lt. Verlag	1.6.2012
Illustrationen	Steve Legato
Sprache	englisch
Maße	254 x 204 mm
Gewicht	410 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-59253-776-6 / 1592537766
ISBN-13	978-1-59253-776-1 / 9781592537761
Zustand	Neuware