Butcher's Apprentice

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

Häftad, Engelska, 2012

310 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2012-06-01
Mått:254 x 204 x 16 mm
Vikt:410 g
Format:Häftad
Språk:Engelska
Antal sidor:176
Förlag:Quarto Publishing Group USA Inc
Medarbetare:Legato,Steve
ISBN:9781592537761

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Mer om författaren

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.