Primal Cuts: Cooking with America's Best Butchers
| Author | : | |
| Rating | : | 4.82 (758 Votes) |
| Asin | : | 159962088X |
| Format Type | : | paperback |
| Number of Pages | : | 288 Pages |
| Publish Date | : | 2013-08-20 |
| Language | : | English |
DESCRIPTION:
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. 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. 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. 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. 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. 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. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal
"Primal Cuts is a celebration of the art of the butcher…While the book covers many common cuts and options, it also explores — and gives recipes for — some lesser-known cuts and under-used animals. The recipes are both informative, and fun."-Los Angeles Times"This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country’s new butcher-block rock stars." - Time Out New York"Marissa Guggiana’s Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn’t yet reached a saturation point. The b
"Great for chefs & home cooks alike!!" according to Cazman. Primal Cuts is a fantastic book for learning the essentials of basic to experienced butchery for everyone. It has fast become an essential part of the books I use for work in my restaurant as well as great recipes for home. Thank you for making this book and promoting sustainable meat sourcing.. Great read for someone new to butchery Mark Jones I've enjoyed meat all my life growing up in East Texas but never knew much about butchery. This is definitely a fine art that is fading and I will be seeking out some of these farmers that I'm local to to enjoy what they have to offer. Great book I thought.. Highly recommended for any culinary collection Midwest Book Review PRIMAL CUTS: COOKING WITH AMERICA'S BEST BUTCHERS offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights. Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in this unique presentation, hi
Marissa Guggiana is the president of Sonoma Direct, a purveyor of sustainably raised meats, the co-founder of Secret Eating Society and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A contributor to Saveur, since 2008 Marissa has been the co-editor of Meatpaper, a quarterly magazine exploring the art, ideas, and culture of everything meat-rel