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Primal Cuts: Cooking with America's Best Butchers
Movie Feature. Movie Review. Movie Sidebar. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques.
From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer.
Primal Cuts: Cooking with America's Best Butchers - Google книги
Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks what distinguishes a filet from a strip steak, a rib-eye from flank. The recipes are both informative, and fun. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory.
At pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos. Each step is illustrated in a visual cookbook that describes recipes and covers everything from hot dogs to roasted goose and braised rabbit.