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Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Average Rating
Author:
Le Caisne, Arthur
Published:
Running Press 2018
Status:
Checked Out
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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Subjects
Subjects
Cooking & Food
Reference
Nonfiction
More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
05/01/2018
Language:
English
ISBN:
9780316480659
ASIN:
B075CN8C27
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Citations
APA Citation (style guide)

Arthur Le Caisne. (2018). Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. Running Press.

Chicago / Turabian - Author Date Citation (style guide)

Arthur Le Caisne. 2018. Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. Running Press.

Chicago / Turabian - Humanities Citation (style guide)

Arthur Le Caisne, Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. Running Press, 2018.

MLA Citation (style guide)

Arthur Le Caisne. Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. Running Press, 2018.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
5033106c-b08f-8b46-90a8-d2a9bd5bbc29
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Needs Update?:
No
Date Added:
Jun 12, 2018 17:33:40
Date Updated:
Dec 07, 2020 01:28:43
Last Metadata Check:
Apr 21, 2024 09:04:03
Last Metadata Change:
Jun 04, 2023 13:01:29
Last Availability Check:
Apr 21, 2024 09:04:06
Last Availability Change:
Apr 18, 2024 22:40:10
Last Grouped Work Modification Time:
Apr 26, 2024 02:10:38

OverDrive Product Record

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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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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...
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