Butchery was nearly a dead art until a nose-to-tail renaissance turned progressive meat cutters into culinary cult idols, and redefined the way we buy and cook our beef, pork, fowl, and game. From a Michelin-star chef to a small farmer who raises free-range animals, butchers are the guide for this unique visual cookbook, packed with their most-prized recipes and good old-fashioned know-how.
From sausage making to perfecting stock, readers get a taste of it all in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers.
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From sausage making to perfecting stock, readers get a taste of it all in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers.
read more