Description: Secrets of the Butcher : How to Select, Cut, Prepare, and Cook Every Type of Meat, Hardcover by Le Caisne, Arthur; Grosson, Jean (ILT); Williamson, Stephanie (TRN), ISBN 0316480665, ISBN-13 9780316480666, Like New Used, Free shipping in the US This modern manual for the meat lover reveals the best-kept secrets of the worlds best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game.
In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- th categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.
Price: 27.16 USD
Location: Jessup, Maryland
End Time: 2024-11-15T06:44:35.000Z
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Book Title: Secrets of the Butcher : How to Select, Cut, Prepare, and Cook Every Type of Meat
Number of Pages: 240 Pages
Language: English
Publisher: Running Press
Topic: Methods / Barbecue & Grilling, Methods / General, Specific Ingredients / Meat
Item Height: 0.9 in
Publication Year: 2018
Illustrator: Yes
Genre: Cooking
Item Weight: 30.2 Oz
Author: Arthur Le Caisne
Item Length: 9.9 in
Item Width: 7.7 in
Format: Hardcover
