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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat - Softcover
Synopsis
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, 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.
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About the Author
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher’s Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004–2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at alizagreen.com.
Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is stevelegato.com.
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Published by
Quarto Publishing Group USA Inc, 2012
ISBN 10: 1592537766
ISBN 13: 9781592537761
Used
Softcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. 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. Seller Inventory # CIN1592537766G
Stock Image
The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Published by
Quarto Publishing Group USA Inc, 2012
ISBN 10: 1592537766
ISBN 13: 9781592537761
Used
Softcover
Seller: World of Books Inc, Montgomery, IL, U.S.A.
Seller rating 4 out of 5 stars
Condition: Good. 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. Seller Inventory # CIN1592537766G
Stock Image
The Butcher's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Published by
Quarto Publishing Group USA, 2012
ISBN 10: 1592537766
ISBN 13: 9781592537761
Used
Softcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good. Seller Inventory # 56023477-6
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
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The Butcher's Apprentice Format: Paperback
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The Butcher's Apprentice Format: Paperback
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Seller: ChristianBookbag / Beans Books, Inc., Westlake, OH, U.S.A.
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Flexibound. Condition: As New. New with remainder mark. Buy multiples from our store to save on shipping. Seller Inventory # 2009220147
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The Butcher's Apprentice: The Expertâs Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
Published by
Quarry Books 01/06/2012, 2012
ISBN 10: 1592537766
ISBN 13: 9781592537761
Used
Softcover
Seller: Bahamut Media, Reading, United Kingdom
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Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9781592537761
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The Butcher's Apprentice (Paperback)
Published by
Quarto Publishing Group USA Inc, Gloucester, MA, 2012
ISBN 10: 1592537766
ISBN 13: 9781592537761
New
Paperback
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. The masters in The Butchers 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, 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781592537761
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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
Seller: AwesomeBooks, Wallingford, United Kingdom
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Flexibound. Condition: Very Good. The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. Seller Inventory # 7719-9781592537761
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