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1 Burnside Cooking and Food- Meats

This title in other editions

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.

• 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

About the Author

Marissa Guggiana is the president of Sonoma Direct, a purveyor of sustainably raised meats, the co-founder of Secret Eating Society and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A contributor to Saveur.com, since 2008 Marissa has been the co-editor of Meatpaper, a quarterly magazine exploring the art, ideas, and culture of everything meat-related.

Product Details

ISBN:
9781599620886
Subtitle:
Cooking with America's Best Butchers
Author:
Guggiana, Marissa
Editor:
Wong, Alice
Editor:
Fried, Katrina
Author:
Wong, Alice
Author:
Fried, Katrina
Publisher:
Welcome Books
Subject:
Specific Ingredients - Meat
Subject:
Meat
Subject:
Cooking and Food-Meats
Publication Date:
20101012
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
10.26 x 8.35 x 1.44 in 3.34 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General

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