The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

Hardback

By (author) Joshua Applestone, By (author) Jessica Applestone

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  • Publisher: Clarkson Potter
  • Format: Hardback | 240 pages
  • Dimensions: 190mm x 234mm x 26mm | 721g
  • Publication date: 11 July 2011
  • Publication City/Country: New York
  • ISBN 10: 0307716627
  • ISBN 13: 9780307716620
  • Illustrations note: 35 Full-Colour and 50 Black and White Photographs and 15 Line Drawings
  • Sales rank: 161,288

Product description

"Don't let the 'butcher' throw you: the Applestones have written a guide to buying, eating, and preparing well-raised meat for just about everyone out there--the gourmand, the environmentalist, the home cook, the chef. There's a story and a recipe for anyone who cares what's on his or her plate. A thoughtful, timely, and important book." --Dan Barber, chef-owner of Blue Hill "By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat." --James Peterson, author of "Meat" and "Cooking" "If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It's an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not." --Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of "What to Eat" "I love the way "The Butcher's Guide to Well-Raised Meat" explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola." --Bruce Aidells, author of "The Complete Meat Cookbook"

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Author information

JOSHUA and JESSICA APPLESTONE are the owners of Fleisher's Grass-Fed and Organic Meats in Kingston, New York. Fleisher's sells to some of the finest restaurants in New York City and the Hudson Valley and offers a butcher-training program. Their website is www.fleishers.com. ALEXANDRA ZISSU is a green living expert and author of "The Conscious Kitchen" and coauthor of "Planet Home" and "The Complete Organic Pregnancy." Her website is www.alexandrazissu.com.

Review quote

"By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat." --James Peterson, author of Meat and Cooking "If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It's an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not." --Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat "I love the way The Butcher's Guide to Well-Raised Meat explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola." --Bruce Aidells, author of The Complete Meat Cookbook..".clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure." --Publishersm