Primal Cuts
Cooking with America's Best Butchers
Seiten
2016
Welcome Enterprises, Inc (Verlag)
978-1-59962-134-0 (ISBN)
Welcome Enterprises, Inc (Verlag)
978-1-59962-134-0 (ISBN)
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Discover tips, techniques, and trade secrets from fifty of America's best butchers in this modern meat bible.
Butchery was nearly a dead art until a nose-to-tail renaissance turned progressive meat cutters into culinary cult idols, and redefined the way we buy and cook our beef, pork, fowl, and game. From a Michelin starred chef to a farmer who raises free-range animals, butchers pack their most-prized recipes and good old fashioned know-how into this cookbook. From sausage making and perfecting stock to practical advice on techniques and tools, home butchering diagrams, and tips, as well as one hundred recipes, readers get a complete butchery resource in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers. More than just a cookbook, Primal Cuts is the voice of those bound by a common respect for the food they produce and for the animals that give their lives.
Butchery was nearly a dead art until a nose-to-tail renaissance turned progressive meat cutters into culinary cult idols, and redefined the way we buy and cook our beef, pork, fowl, and game. From a Michelin starred chef to a farmer who raises free-range animals, butchers pack their most-prized recipes and good old fashioned know-how into this cookbook. From sausage making and perfecting stock to practical advice on techniques and tools, home butchering diagrams, and tips, as well as one hundred recipes, readers get a complete butchery resource in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers. More than just a cookbook, Primal Cuts is the voice of those bound by a common respect for the food they produce and for the animals that give their lives.
Marissa Guggiana is an editor for Meatpaper magazine and the author of Off the Menu: Staff Meals from America's Best Restaurants. In 2011, she cofounded the Butcher's Guild, a national organization that promotes and supports artisanal butchery. Dario Cecchini, the son of generations of butchers, continues the family tradition in his Antica Macelleria Cecchini in Panzano, Italy. Andrew Zimmern, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, and food writer.
| Erscheinungsdatum | 22.03.2016 |
|---|---|
| Einführung | Andrew Zimmern |
| Vorwort | Dario Cecchini |
| Zusatzinfo | 100 COLOR PHOTOGRAPHS |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 208 x 259 mm |
| Gewicht | 1116 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-59962-134-7 / 1599621347 |
| ISBN-13 | 978-1-59962-134-0 / 9781599621340 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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