TY  - BOOK
AU  - Green,Aliza
AU  - Legato,Steve
TI  - The butcher's apprentice: the expert's guide to selecting, preparing, and cooking a world of meat 
SN  - 9780785832713
U1  - 641.66 GRE 23
PY  - 2015///
CY  - New York, NY
PB  - Crestline, a division of Quarto Publishing Group
KW  - Meat cuts
KW  - Cooking (Meat)
N1  - Donated by the family of Peter Burns; Includes bibliographical references (pages 162-165) and index
N2  - "The masters in The Butcher's Apprentice teach you all the classic meat-cutting skills you need to prepare fresh cuts at home. Through diverse profiles and cutting lessons, butchers, food advocates, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of how to cut 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"-- page [4] of cover
ER  -