Title: A Surgical Approach to Meat Cutting - Cutting, Carving and Cooking for Success
Publisher: Clarens Publishing
Publication Date: 2024
Language: English
ISBN 13: 9798218442286
Binding: PAP
Illustrator: Washuta, Amber
Condition: New
Weight: 136 grams

About this title

Synopsis

This book is a collaboration between Adam G. Ellis, a Chef and Meat Cutter with his father who is a surgeon. The book contains historical perspectives of both butchery and cooking along with surgical history. The parallel aspects of both professions are detailed and the differences between how these professions are carried out are also explained. It includes professional approaches to each discipline, various tools of each trade and methods of cutting and carving leading to delightful recipes. Various food ingredients and enhancers are detailed such as cooking with wine, beer and spirits.

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