Secrets of the butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
Author:
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.
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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ISBN:
9780316480666
9780316415552
9780316415552
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Grouping Information
Grouped Work ID | 5033106c-b08f-8b46-90a8-d2a9bd5bbc29 |
---|---|
Grouping Title | secrets of the butcher how to select cut prepare and cook every type of meat |
Grouping Author | arthur le caisne |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2022-05-27 02:08:38AM |
Last Indexed | 2022-05-27 03:08:58AM |
Novelist Primary ISBN | none |
Solr Details
accelerated_reader_point_value | 0 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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accelerated_reader_reading_level | 0 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
auth_author2 | Grossan, Jean Williamson, Stephanie, (translator) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
author | Le Caisne, Arthur | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
author2-role | Cambridge Publishing Management Limited Grossan, Jean,illustrator Williamson, Stephanie,(translator),translator | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
author_display | Le Caisne, Arthur | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
available_at_catalog | Central Sylvan Oaks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
detailed_location_catalog | Central Sylvan Oaks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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_catalog | Book eBook | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
format_category_catalog | Books eBook | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
id | 5033106c-b08f-8b46-90a8-d2a9bd5bbc29 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
isbn | 9780316415552 9780316480666 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
item_details
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itype_catalog | Adult Book Non-Fiction | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
last_indexed | 2022-05-27T10:08:58.970Z | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
lexile_score | -1 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
literary_form | Non Fiction | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
literary_form_full | Non Fiction | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
local_callnumber_catalog | 641.5 L455 2018 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
owning_library_catalog | Sacramento Public Library | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
owning_location_catalog | Central Sylvan Oaks | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
primary_isbn | 9780316480666 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
publishDate | 2018 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
publisher | Black Dog & Leventhal, Running Press | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
record_details
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recordtype | grouped_work | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
scoping_details_catalog
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subject_facet | Meat Meat cutting | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
title_display | Secrets of the butcher : how to select, cut, prepare, and cook every type of meat | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
title_full | Secrets 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_short | Secrets of the butcher | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
title_sub | How to Select, Cut, Prepare, and Cook Every Type of Meat | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
topic_facet | Cooking & Food Meat Meat cutting Nonfiction Reference |