| Description |
1 online resource (436 pages) |
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text file rdaft |
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(pdf) |
| Access |
Access limited to subscribing institutions. |
| Summary |
The James Beard Award-winning author invites home cooks to discover how easy it is to butcher various cuts of meat and prepare them for family and friends. The Home Butcher is filled with plenty of step-by-step butchery instructions--as well as techniques, tips, and tricks--and also includes seventy-five homestyle recipes with easy-to-find ingredients. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you'll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country-Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than seventy-fvie recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead. "In an age when most things we want or need are only a few clicks away, there remains a great thrill for butchering our own meats. Providing veritable feasts for ourselves and others to enjoy is why I keep The Home Butcher close by." --Chef Derek Bugge, winner of Food Network's Guy's Grocery Games |
| Note |
Publisher metadata. |
| Indexed Term |
COOKING / Specific Ingredients / Meat |
| Subject |
Meat cutting -- Amateurs' manuals.
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Meat cuts.
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Slaughtering and slaughter-houses -- Amateurs' manuals.
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Cooking (Meat)
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| Genre/Form |
Electronic books.
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| ISBN |
9781510745803 (e-pub) |
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9781510745797 (print) |
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