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: Marissa Guggiana
: Primal Cuts: Cooking with America's Best Butchers
: Welcome Books
: 2010
ISBN: 9781599620886
: English
: pdf
: 128,6 mb
: 288

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchenPrimal Cuts: Cooking with Americas Best Butchers is their modern meat bible.

From the Michelin star chef to the small farmer who raises free-range animalsbutchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

50 Profiles and Portraits of Americas Best Butchers
100 Meat Recipes for the Home Cook
Practical Advice on Techniques and Tools
Hundreds of Diagrams, Illustrations, and Photos
Home Butchering How-To
Tons of Trade Secrets


: daromir 19-11-2017, 15:55 | |
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