Curbside pickup and returns now available at 26 locations. View updated hours of operations here.

Secrets of the butcher: how to select, cut, prepare, and cook every type of meat

Book Cover
Average Rating
Publisher:
Varies, see individual formats and editions
Pub. Date:
2018.
Language:
English
Description

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.

Also in This Series
More Like This
More Copies In LINK+
Loading LINK+ Copies...
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID5033106c-b08f-8b46-90a8-d2a9bd5bbc29
Grouping Titlesecrets of the butcher how to select cut prepare and cook every type of meat
Grouping Authorarthur le caisne
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2020-10-21 02:28:23AM
Last Indexed2020-10-21 02:53:30AM
Novelist Primary ISBNnone

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Grossan, Jean,
Williamson, Stephanie, (translator),
authorLe Caisne, Arthur,
author2-roleCambridge Publishing Management Limited.
Grossan, Jean,illustrator.
Williamson, Stephanie,(translator),translator.
author_displayLe Caisne, Arthur
available_at_catalogArcade
Central
detailed_location_catalogArcade
Central Farm to Fork - 2nd Floor
display_description

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.


format_catalogBook
eBook
format_category_catalogBooks
eBook
id5033106c-b08f-8b46-90a8-d2a9bd5bbc29
isbn9780316415552
9780316480666
item_details
Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent FileeContent URLsubformatDetailed StatusLast CheckinLocationSub-location
overdrive:9e36fc27-b454-42ac-8a5a-e87d67df4951-2Online OverDrive CollectionOnline OverDriveeBookeBook1falsetrueOverDriveAdobe EPUB eBook, Kindle Book, OverDrive ReadAvailable Online
ils:.b25416546.i77976861Arcade641.5 L455 20181falsefalseOn Shelfarcag
ils:.b25416546.i82381215Central Farm to Fork - 2nd Floor641.5 L455 20181falsefalseOn Shelfcenas
itype_catalogAdult Book Non-Fiction
last_indexed2020-10-21T09:53:30.193Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_catalog641.5 L455 2018
owning_library_catalogSacramento Public Library
owning_location_catalogArcade
Central
primary_isbn9780316480666
publishDate2018
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
overdrive:9e36fc27-b454-42ac-8a5a-e87d67df4951eBookeBookEnglishRunning Press2018
ils:.b25416546BookBooksEnglishBlack Dog & Leventhal, 2018.237 pages : illustrations ; 25 cm.
recordtypegrouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:9e36fc27-b454-42ac-8a5a-e87d67df4951-2Available OnlineAvailable Onlinefalsetruetruefalsefalsefalse
ils:.b25416546.i77976861On ShelfOn Shelffalsetruetruefalsefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39
ils:.b25416546.i82381215On ShelfOn Shelffalsetruetruefalsefalsetrue0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39
subject_facetMeat
Meat cutting
title_displaySecrets of the butcher : how to select, cut, prepare, and cook every type of meat
title_fullSecrets of the Butcher How to Select, Cut, Prepare, and Cook Every Type of Meat
Secrets of the butcher : how to select, cut, prepare, and cook every type of meat / Arthur Le Caisne ; illustrations by Jean Grossan ; translated by Stephanie Williamson by arrangement with Cambridge Publishing Management Limited
title_shortSecrets of the butcher
title_subhow to select, cut, prepare, and cook every type of meat
topic_facetCooking & Food
Meat
Meat cutting
Nonfiction
Reference