Product Description:
hard to find
Review:
Praise for the Revised Edition ""A meaty celebration of the resurgence of American butchers. Guggiana takes a broad interpretation of the term "butcher" with recipes and profiles of manly butchers, farmers, and chefs, along with a few "female meat mavens. Josh Applestone's Horseradish-Crusted Roast Beef is simple and simply delicious. If you're into pig trotters and beef heart, there's offal, too. GIVE THIS TO: People who love to cook or eat the whole beast."" Julianna Grimes, "The Best Single-Subject Cookbooks," Cooking Light, July 2012-Praise for the First Edition " "Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure." " Andrew Zimmern, host of Bizarre Foods " "A great book for people who want to know where their meat comes from." " Temple Grandin, author of "Animals Make Us Human" ""Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book that a new generation of butchers are restoring time-honored traditions in all corners of the country." " Paul Bertolli, chef, author of "Cooking by Hand" ""Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory."" BiteClubEats.com ""[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos."" North Bay Bohemian ""Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers young, focused on quality and unwilling to compromise."" Richmond Magazine ""[Primal Cuts] is a can't-look-away book filled with well-worn recipes, illustrations, and unflinching images of raw meat and white-coated butchers, a primal look at the food that fuels us." " Santa Rosa Press Democrat " "This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars."" "Time Out New York" ""Primal Cuts is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores and gives recipes for some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun."" "Los Angeles Times" ""highly recommended... ""Primal Cuts: Cooking with America's Best Butchers" offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights. Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in th --California Book Watch/Midwest Book Review
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