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

Overview

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 ...

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

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Overview

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.

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Product Details

  • ISBN-13: 9781610583930
  • Publisher: Quarry Books
  • Publication date: 6/1/2012
  • Series: Apprentice
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,296,537
  • File size: 57 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include Making Artisan Pasta (Quarry Books, 2012), The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green’s won 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. She resides in Elkins Park, PA. Visit her website at http://www.alizagreen.com.

Steve Legato is a freelance 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 currently resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

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Table of Contents

Introduction to Meat

Tying a Butcher’s Knot

Tenderizing Meat Using a Jaccard Cutter

Using a Vacuum Sealer to Preserve Meat

Joining Two Portions of Meat Using Transglutaminase

Interviews with the Masters

Illustrated Techniques

- Beef

- Veal

- Pork

- Poultry

- Organ Meats

- Game

- Lamb

Resources

Acknowledgments

About the Author

About the Photographer

Index

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