The Butcher's Apprentice

The Butcher's Apprentice by Aliza Green

The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

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Photographer:
Format: Paperback / softback, 176 Pages
ISBN: 9781592537761
Publisher: Quarry Books
Series: Apprentice
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$24.99 / £16.99

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Format: Paperback / softback, 176 Pages
ISBN: 9781592537761
Series: Apprentice
Illustrations: 300+
Size: 9.125 in x 10 in x 0.5 in / 231.78 mm x 254 mm x 12.7 mm
Published:

Introduction to Meat

Tying a Butcher’s Knot

Tenderizing Meat Using a Jaccard Cutter

Using a Vacuum Sealer to Preserve Meat

Joining Two Portions of Meat Using Transglutaminase

Interviews with the Masters

Illustrated Techniques

- Beef

- Veal

- Pork

- Poultry

- Organ Meats

- Game

- Lamb

Resources

Acknowledgments

About the Author

About the Photographer

Index

December 12, 2013
The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup, by Aliza Green, is No. 2 on the Washington Post's Best Cookbooks of 2013 list. Read More.