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

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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.
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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 Update2022-05-27 02:08:38AM
Last Indexed2022-05-27 03:08:58AM
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_catalogCentral
Sylvan Oaks
detailed_location_catalogCentral
Sylvan Oaks
display_descriptionThis 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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local_callnumber_catalog641.5 L455 2018
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Sylvan Oaks
primary_isbn9780316480666
publishDate2018
publisherBlack Dog & Leventhal,
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ils:.b25416546BookBooksEnglishBlack Dog & Leventhal2018237 pages : illustrations ; 25 cm
overdrive:9e36fc27-b454-42ac-8a5a-e87d67df4951eBookeBookEnglishRunning Press2018
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overdrive:9e36fc27-b454-42ac-8a5a-e87d67df4951-2Available OnlineAvailable Onlinefalsetruetruefalsefalsefalse
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