The Butcher's Apprentice by Aliza Green
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9781592537761 |
| ISBN 10 | 1592537766 |
| Title | The Butcher's Apprentice |
| Author | Aliza Green |
| Series | Apprentice Ser |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quarto Publishing Group USA Inc |
| Year published | 2012-06-01 |
| Number of pages | 176 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |