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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NOOK Book (eBook)
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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
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,117,139
  • File size: 57 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Aliza Green is an award-winning author, journalist, and influential chef whose books include The Butcher’s Apprentice, Making Artisan Pasta, The Fishmonger’s Apprentice, and The Soup Maker's Kitchen. A former food columnist for the Philadelphia Inquirer, 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 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. She lives in Philadelphia, PA. Visit her online at alizagreen.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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