The Expert's Guide to Selecting, Preparing & Cooking a World of Meat, Taught by the Masters
Aliza Green
Steve Legato
176 pages
Publisher:
Quarry Books, USA
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.
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include Making Artisan Pasta (Quarry Books, 2012) and The Fishmonger’s Apprentice (Quarry Books, 2010). 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.
Steve Legato is a freelance photographer specialising 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 and Travel & Leisure.
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