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8 Burnside Sale Books- Home, Health, and Cooking
11 Local Warehouse Cooking and Food- Meats

Primal Cuts: Cooking with America's Best Butchers

by

Primal Cuts: Cooking with America's Best Butchers Cover

 

Synopses & Reviews

Publisher Comments:

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 kitchen--Primal Cuts: Cooking with America's Best Butchers is their modern meat bible.

Marissa Guggiana, food activist, writer, and fourth generation meat purveyor traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals--butchers 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.

Primal Cuts includes:

 50 Profiles and Portraits of America's 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

Revised edition includes:

 updated profiles

 at least 5 new butchers swapped in

 at least 10 new recipes

 revised sidebars and resource guide

About the Author

MARISSA GUGGIANA is the author of Off the Menu: Staff Meals from America's Best Restaurants, which profiles the country's top restaurants and shares the behind-the-scenes recipes savored by the chefs and their crew. In 2011, she co-founded 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.

Table of Contents

Foreword by Dario Cecchini .......................9

Introduction by Andrew Zimmern.............. 10

Meat of Good Faith by Marissa Guggiana...... 12

Josh Applestone .................................. 16

Fleisher’s Brooklyn, NY

Horseradish-Crusted Roast Beef

Stir-Fried Liver with Onions and Curry

Pete Balistreri.................................... 21

Tender Greens, CA

Butcher’s Cobb Salad with Free-Range Guinea

Hen and House-Cured Lamb Bacon

Salad of Slow-Cooked Potted Lamb Shank with

Fava-Bean Puree and Grilled Ciabatta

Dan Barber........................................... 26

Blue Hill at Stone Barns, NY

Crepinettes

Sage and Red-Wine Pork Sausage

Sausage Basics.................................... 32

Jamie Bissonnette ............................... 34

Coppa and Toro, MA

Tripe á la Collinsville

Pig Ear Terrine

Primal Cuts: Pork ................................ 38

Taylor Boetticher................................ 42

Fatted Calf, CA

Brasato al Midolo (Braised Beef Shank)

Fatted Calf Meatloaf

Scott Boggs......................................... 47

The Breslin, NY

Lapin á la Moutarde (Mustard-Crusted Rabbit)

Corned Veal Tongue

David Budworth.................................... 50

Dave the Butcher and Marina Meats, CA

Grilled Goat Rib Chops

Baby Back Ribs

Scott Buer........................................... 54

Bolzano Artisan Meats, WI

Red-Cooked Pork Hocks

Pork Kidney and Liver Pie

How to Share a Cow.............................. 58

Christian Caiazzo ................................ 63

Osteria Stellina, CA

Veal Breast Stuffed with Sourdough Bread

and Sausage

Stellina Beef Stew

Making Stock....................................... 67

Tanya Cauthen ..................................... 70

Belmont Butchery, VA

Roasted Squab with Vegetables

Pan-Seared Hanger Steak with Pan Sauce

Hamburger basics................................ 74

Chris Cosentino ................................... 77

Incanto and Boccolone, CA

Roasted Lamb Necks

Grilled Beef Heart with Roasted Golden Beets

Cooking Methods.................................. 80

Mike Debach ......................................... 84

Leona Meat Plant, PA

Grilled Lamb Chops

Armenian Lamb Shish Kebabs

Emile DeFelice ...................................... 88

Caw Caw Creek, SC

Emile's Famous Cold-Smoked Pork Tenderloin

Succulent Blade Steaks

craig deihl .......................................... 92

Cypress, SC

Pork Pâté

Roasted Chicken

Raising your own chickens................... 97

Mark m. DeNittis .................................. 98

Il Mondo Vecchio Salumi, CO

Grammy’s Sauce with Meatballs and Braciole

Andrew Dorsey.................................... 102

Marlow & Daughters, NY

Marinated Beef Skewers with

Chilled Somen Noodles

Primal Cuts: Beef................................ 106

Vinny Dotolo & Jon Shook.................... 110

Animal, CA

Fried Pig Ears

Ben Dyer.............................................. 115

Laurelhurst Market, OR

Smoked Brisket with Ozark-Mountain

Barbecue Sauce

Little Smokies (Hot Mammas)

Christopher Eley................................. 120

Goose the Market, IN

Roasted Goose with Tangerine Glacé and

Duck-Liver Stuffing

Nick Fantasma.................................... 124

Paradise Locker Meats, MO

Beef Stir-Fry

Finding a Farmer ................................. 127

Brad Farmerie..................................... 128

PUBLIC, NY

Pork Rillettes

Grilled Rack of Venison with Salsa Verde

Ryan Farr............................................ 133

4505 Meats, CA

Damn Good Hot Dogs

Bresaola Made with Beef Tri-Tip

Dry Curing .......................................... 136

russell flint ...................................... 141

Rain Shadow Meats, WA

Tête de Cochon (Headcheese)

Moroccan Lamb Meatballs

Paris Ham

Jesse Griffiths................................... 148

Dai Due Supper Club & Butcher Shop , TX

Smothered Pork Chops

Tia Harrison....................................... 151

Avedano’s, CA

Osso Bucco

Braised Lamb Risotto with Roated Bell Pepper

Short Ribs with Pomegranate Barbecue Sauce

How to cut a culotte steak................. 155

Chris Hughes....................................... 156

Broken Arrow Ranch, TX

Carne Guisada (Venison Stew with Cactus)

Wild-Game Chili

Matthew jennings .............................. 160

Farmstead & La Laiterie, RI

Miso-Cured Smoked Lamb Saddle

Crispy-Skinned Pork Shoulder with Chimichurri

Spicy Korean Pork Belly with Gochujang Chili Glaze

Rob Levitt........................................... 166

The Butcher & Larder, IL

Pig Head Stew

Crispy Lamb Belly

Scott Leysath..................................... 170

The Sporting Chef, CA

Duck Breast and Beer Sandwich

Venison Jerky

Primal Cuts: Venison........................... 174

Donald Link......................................... 178

Cochon Butcher, LA

My Boudin

Braised Rabbit with Bacon-Sage Dumplings

Mike Lorentz....................................... 185

Lorentz Meats, MN

Flank Steak Fajitas

Marinated Grass-Fed Beef

Morgan Maki....................................... 188

Bi-Rite Market, CA

Lamb Spezzatino

Bourbon-Braised Pulled-Pork Sandwiches

Favorite Sauces .................................. 192

Marsha McBride.................................. 195

Café Rouge, CA

Goat Gratin

Mexican Red Pozole

Tom Mylan ......................................... 199

The Meat Hook, NY

Shepherd’s Pie

Prime Rib

Buffalo Wings

Deboning a Chicken.............................. 204

Erika Nakamura & Amelia Posada ........ 206

Lindy and Grundy’s, CA

Ginger Garlic Glazed Pork

Dirty Duck Rice

Berlin Reed ......................................... 211

The Ethical Butcher, OR

Tea and Plum Roasted Rack of Lamb

Thai Coconut Fried Chicken

Bacon Curing the Ethical Butcher Way

Makin’ Bacon....................................... 215

Jim Reichardt..................................... 216

Liberty Ducks, CA

Duck Leg Confit

aaron & monica rocchino ................... 220

The Local Butcher Shop, CA

Quail Salad with Watercress, Almonds, and Orange

Ari Rosen............................................ 225

Scopa, CA

Porchetta

Joel Salatin ....................................... 231

Polyface Farms, VA

Oven-Fried Chicken

Shenandoah Pon Haus

Factory vs Sustainable ....................... 234

Olivia Sargeant.................................. 236

Farm 255, GA

Pig Trotters

Pork Belly Confit

Ron Savenor........................................ 241

Savenor’s Market, MA

Turkey Meatloaf

Chicken Potpie

brandon shearD & Andrew Plotsky ...... 244

Farmstead Meatsmith, WA

Pork and Beans

Braised Lamb Head

Primal Cuts: Lamb & Goat.................... 248

Tracy Smaciarz .................................. 252

Heritage Meats, WA

Grilled New York Steak

Personalities of SteakS...................... 255

Adam Tiberio....................................... 256

Tiberio Custom Meats, NY

Sloppy Joe

Salt-and-Pepper Jerky

Leftovers........................................... 260

kari underly....................................... 262

Range Inc., IL

Rib-Eye Cap Steaks with Avocado-Mango Chutney

Picanha Roast with Grilled Potato Salad

Gerrit Van Den Noord........................... 267

Sonoma Direct, CA

Hungarian Goulash

Grandma Esther’s Green Chili

Cole Ward........................................... 270

Green Top Market, VT

Pig in a Flanket

Asparagus-Prosciutto Chicken Roulade

oscar yedra ....................................... 274

Canyon Market, CA

Beef Milanesa

Butcher Directory.................................. 278

Resources............................................. 282

Index................................................... 283

Table of Suggested Cooking Temperatures... 287

Acknowledgments.................................. 287

Product Details

ISBN:
9781599621159
Author:
Guggiana, Marissa
Publisher:
Welcome Books
Subject:
Meat
Subject:
Cooking and Food-Meats
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Illustrations:
150 FULL COLOR PHOTOGRAPHS
Pages:
288
Dimensions:
10.32 x 8.33 x 1.2 in 2.98 lb

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Biography » Cooking
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General

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