Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

Le Caisne, Arthur

ISBN 10: 0316480665 / ISBN 13: 9780316480666

Published by Black Dog & Leventhal, 2018

About this Item

Seller Inventory # BSM.15CJS

Bibliographic Details

• Title: Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
• Publisher: Black Dog & Leventhal
• Publication Date: 2018
• Language: English
• ISBN 10: 0316480665
• ISBN 13: 9780316480666
• Binding: Hardcover
• Condition: very_good

About this title

Synopsis

This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game.

In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.

About the Author

Arthur Le Caisne is a cookbook author, illustrator, and designer. He lives in France.