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The butcher's apprentice : the expert's guide to selecting, preparing, and cooking a world of meat / Aliza Green ; with photography by Steve Legato.

Nā: Kaituhi: Momo rauemi: TextTextSeries: ApprenticeKaiwhakaputa:Beverly : Quarry Books, 2012.Whakaahuatanga: 176 pages : coloured illustrations ; 26 cmISBN:
  • 9781592537761
  • 1592537766
Ngā marau: DDC classification:
  • 641.6/6 23
LOC classification:
  • TX373 .G936 2012
Summary: "The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Nonfiction Stratford Nonfiction Nonfiction 641.66 GRE (Tirotirohia te whatanga(Opens below)) 1 Wātea A0067749X
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Includes index.

"The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--

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