The butcher's apprentice
Subtitle: the expert's guide to selecting, preparing, and cooking a world of meat, taught by the masters
By: Aliza Green ; with photography by Steve Legato
Contributors: Legato, Steve, illustrator
Series: Apprentice
Publisher: Quarry Books
Published: 2012
Place of publication: Beverly
Language: eng
ISBN-13: 9781592537761
Subjects: Cooking (Meat); COOKING / Specific Ingredients / Meat; Meat cuts
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"--