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Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

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This modern manual for the meat lover reveals the best-kept secrets of the world's 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- This modern manual for the meat lover reveals the best-kept secrets of the world's 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--the book 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.


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This modern manual for the meat lover reveals the best-kept secrets of the world's 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- This modern manual for the meat lover reveals the best-kept secrets of the world's 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--the book 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.

29 review for Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

  1. 4 out of 5

    Craig

    I do a LOT of BBQ and some/most of the information I found to be very informative. Why things cook the way they do and what is the best pots and pans and why. What is the best animal in each category and where did they come from in the first place. I plan on trying much of what was stated in this book in some of my BBQ recipes, especially the smoked braised meats. I might have to add this book to my collection.

  2. 4 out of 5

    Steph

  3. 4 out of 5

    Mordechai Rackover

  4. 4 out of 5

    Patrick Murphy

  5. 5 out of 5

    Joseph Readdy

  6. 4 out of 5

    Patti Hisaka

  7. 4 out of 5

    Wessel

  8. 4 out of 5

    Cynthia Yen

  9. 5 out of 5

    Bruceneale

  10. 4 out of 5

    David Coon

  11. 4 out of 5

    JeanMarie

  12. 4 out of 5

    PolderTulpje

  13. 4 out of 5

    Scott J MacDonald

  14. 4 out of 5

    Jack

  15. 5 out of 5

    Mike Harrington

  16. 5 out of 5

    Krista Richards

  17. 5 out of 5

    Po Kit

  18. 4 out of 5

    Ken Wang

  19. 5 out of 5

    Jenna Burkhart

  20. 5 out of 5

    Natasha

  21. 4 out of 5

    P Lock

  22. 5 out of 5

    Matt

  23. 4 out of 5

    Mark

  24. 5 out of 5

    The Tita

  25. 4 out of 5

    Robert Hsu

  26. 5 out of 5

    Maribel Pena

  27. 4 out of 5

    D NEWTON

  28. 4 out of 5

    冠勳 陳

  29. 4 out of 5

    Kyle Wong

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