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 stra...
Hardcover: 288 pages
Publisher: Welcome Books; First Edition edition (October 12, 2010)
Product Dimensions: 8.4 x 1.4 x 10.3 inches
Amazon Rank: 2239664
Format: PDF Text TXT book
reviews: Heed the warnings. I thought to myself, "hey, I love meat. Those other negative reviews are from people who clearly don't love cooking and working with meat as much as I do!" and bought it. Much regret. Off to the donation pile. The author destr...
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