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

Book Cover
Average Rating
Published:
New York : Black Dog & Leventhal, 2018.
Physical Desc:
237 pages : illustrations ; 25 cm
Status:
Sylvan Oaks
641.5 L455 2018
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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Status
Central
641.5 L455 2018
Due Oct 7, 2023
Sylvan Oaks
641.5 L455 2018
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More Details
Format:
Book
Language:
English
ISBN:
0316480665, 9780316480666

Notes

Bibliography
Includes bibliographical references.
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Citations
APA Citation (style guide)

Le Caisne, A., Grossan, J., & Williamson, S. (2018). Secrets of the butcher: how to select, cut, prepare, and cook every type of meat. New York, Black Dog & Leventhal.

Chicago / Turabian - Author Date Citation (style guide)

Le Caisne, Arthur, Jean, Grossan and Stephanie Williamson. 2018. Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. New York, Black Dog & Leventhal.

Chicago / Turabian - Humanities Citation (style guide)

Le Caisne, Arthur, Jean, Grossan and Stephanie Williamson, Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. New York, Black Dog & Leventhal, 2018.

MLA Citation (style guide)

Le Caisne, Arthur,, et al. Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat. New York, Black Dog & Leventhal, 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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Record Information

Last Sierra Extract TimeSep 30, 2023 06:34:48 PM
Last File Modification TimeSep 30, 2023 06:35:17 PM
Last Grouped Work Modification TimeOct 02, 2023 02:08:35 AM

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