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Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2019-10-01 - Publisher: Clarkson Potter
“A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWA
Language: en
Pages: 241
Pages: 241
Type: BOOK - Published: 2011-11-16 - Publisher: Chronicle Books
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2022-01-10 - Publisher: Hannibal
* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-dril
Language: en
Pages: 313
Pages: 313
Type: BOOK - Published: 2014-05-20 - Publisher: Artisan Books
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reaso
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2018-05-01 - Publisher: Black Dog & Leventhal
A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork,