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

Name: The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Brand: Quarry Books
SKU: 9781592537761
Price: 17.99 USD
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Contributors:

Aliza Green, Steve Legato (Photographer)

Publisher:

Quarry Books

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Specific Ingredients

Book Topic:

Meat

Series:

Apprentice

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2012-06-01

ISBN 13:

9781592537761

Weight:

1.1 lbs

Size:

9.90 x 8.00 x 0.70 inches

Pages:

176

Mint Condition +

product description

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.

About the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012), The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.

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.

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

Description

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