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

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Publisher:
Varies, see individual formats and editions
Publication 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 Update2024-06-21 03:36:46AM
Last Indexed2024-06-21 05:35:12AM

Solr Fields

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0
accelerated_reader_reading_level
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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
detailed_location_catalog
Central
North Natomas
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
9780316480659
9780316480666
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-06-21T12:35:12.403Z
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
North Natomas
primary_isbn
9780316480666
publishDate
2018
publisher
Black Dog & Leventhal
Running Press
recordtype
grouped_work
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

Solr Details Tables

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