Primal Cuts
$69.99
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Description
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-star chef to a small farmer who raises free-range animals, butchers are the guide for this unique visual cookbook, packed with their most-prized recipes and good old-fashioned know-how.
From sausage making to perfecting stock, readers get a taste of it all 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.
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, an absolute passion for what they do, and a deep respect for the animals that give their lives.
Additional information
| Weight | 1116 g |
|---|---|
| Dimensions | 208 × 259 mm |
| Author | Marissa Guggiana |
| Author Bio | Marissa Guggiana is the author of the successful book, Off the Menu: Staff Meals from America's Best Restaurants. In 2011, she cofounded The Butcher's Guild, a national organization promoting and supporting artisanal butchery. Marissa is an editor and contributor to Meatpaper magazine and a board member of Ag Innovations Network. She lives in Berkeley, California. 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, food writer, and teacher. He is the cocreator, host, and consulting producer of the USA's hit series Bizarre Foods. Dario Cecchini, the son of generations of butchers, continues the family tradition in his Antica Macelleria Cecchini in Panzano, Chianti. He performs the artisan craft of butchery with both a respect to tradition and a creative spirit, and is always in search of quality. |
| ISBN | 9781599621340 |
| Number of Pages | 288 |
