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.
- ISBN13 9781592537761
- Publish Date 1 June 2012 (first published 1 January 2012)
- Publish Status Active
- Out of Print 5 March 2021
- Publish Country US
- Imprint Quarry Books
- Format Paperback
- Pages 176
- Language English