Secrets of the butcher: how to select, cut, prepare, and cook every type of meat
(Book)
Williamson, Stephanie, (translator), translator.
Cambridge Publishing Management Limited.
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.
Notes
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.
Record Information
Last Sierra Extract Time | Apr 20, 2024 07:15:32 AM |
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Last File Modification Time | Apr 20, 2024 07:16:17 AM |
Last Grouped Work Modification Time | Apr 26, 2024 02:10:38 AM |
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