The butcher's apprentice : the expert's guide to selecting, preparing, and cooking a world of meat / Aliza Green ; with photography by Steve Legato.

By:

Green, Aliza

Contributor(s):

Legato, Steve [illustrator.]

Material type: Text

TextPublisher: New York, NY : Crestline, a division of Quarto Publishing Group, 2015Description: 176 pages : color illustrations ; 26 cmContent type:

Media type:

Carrier type:

ISBN:

9780785832713
0785832718

Subject(s):

DDC classification:

641.66 GRE 23

Other classification:

CKB054000 | CKB071000

Summary: "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.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Peter Burns Collection	641.66 (Browse shelf(Opens below))	Available		225174

Donated by the family of Peter Burns

Includes bibliographical references (pages 162-165) and index.

"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.