14%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
The Butcher's Apprentice
Aliza Green
€ 25.99
€ 22.34
FREE Delivery in Ireland
Description for The Butcher's Apprentice
Flexibound.
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, the 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.
Product Details
Publisher
Quarry Books United States
Number of pages
176
Publication date
2012
Condition
New
Weight
28g
Number of Pages
176
Format
Paperback
Place of Publication
, United States
ISBN
9781592537761
SKU
V9781592537761
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Aliza Green
ALIZA GREEN is a chef and food industry consultant. She has written thirteen cookbooks, including a James Beard Award winner and four for Quarry Books: Making Artisan Pasta, Soupmaker's Kitchen, Fishmonger's Apprentice, and Butcher's Apprentice. Making Artisan Pasta was named by Cooking Light as one of their Top 100 Cookbooks of the Last 25 years. She is also the chef-manager of Baba Olga's Cafe & Supper Club in Philadelphia, which marries global flavor with locally sourced, sustainably harvested ingredients. Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in publications including Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, and Travel & Leisure.
Reviews for The Butcher's Apprentice