Book
The butcher's apprentice: the expert's guide to selecting, preparing, and cooking a world of meat
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"-- Provided by publisher
Subject
Details
Published
New York, NY : Crestline, 2015
Language
English
Material
176 p.
ISBN
9780785832713
Location
TCDC Commons Seacon - General Collection
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