Download or read book Whole Beast Butchery written by Ryan Farr and published by Chronicle Books. This book was released on 2011-11-16 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
Download or read book The Gourmet Butcher s Guide to Meat written by Cole Ward and published by Chelsea Green Publishing. This book was released on 2014 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers. Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect. The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection. Also included are recipes, a detailed glossary, and more information on: * The real definition, work, and role of a culinary butcher; * The history and tradition of butchery; * Meat: selecting your breed, grading and aging, tenderness, storing; and reheating; * How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement; * Understanding the commercial meat food chain and recognizing deceptive practices; * Processing your own meat: what you'll need, tools, safety, prep; * Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds; * Cutting up a beef forequarter and hindquarter; * Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds; * Cutting up a side of pork; * Sheep: domestication, terminology, raising methods, and a partial list of meat breeds; * Cutting up a whole lamb; * Chicken: domestication, terminology, how to cut up a whole chicken; * How to make sausages; * Value-added products: what they are and how they can help increase your bottom li≠ * Your own butcher shop: size, equipment, display, marketing; * A better way of thinking about meat: a holistic overview and some conclusions. History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole's description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.
Download or read book The Ultimate Companion to Meat On the Farm At the Butcher In the Kitchen written by Anthony Puharich and published by The Countryman Press. This book was released on 2019-10-08 with total page 991 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You hold the right book in your hands. Learning from it will be delicious.” —Anthony Bourdain Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There’s a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.
Download or read book The Butcher s Guide to Well raised Meat written by Joshua Applestone and published by Clarkson Potter Publishers. This book was released on 2011 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.
Download or read book Butchering Beef written by Adam Danforth and published by Storey Publishing. This book was released on 2014-01-01 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: With step-by-step photographs at every stage of the process, this guide explicitly details the entire procedure for slaughtering and butchering cattle for beef, including pre-slaughter conditions to killing, skinning, refrigerating and creating market cuts of meat.
Download or read book Secrets of the Butcher written by Arthur Le Caisne and published by Black Dog & Leventhal. This book was released on 2018-05-01 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Butcher and Beast written by Angie Mar and published by Clarkson Potter. This book was released on 2019-10-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A fashionably photographed book that’s as high-rolling and unapologetically carnivorous as [the Beatrice Inn].”—The New York Times Book Review IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live. Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.
Download or read book The Meat Hook Meat Book written by Tom Mylan and published by Artisan Books. This book was released on 2014-05-20 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Download or read book Serial Killers Butchers Cannibals written by Nigel Blundell and published by Grub Street Publishers. This book was released on 2011-02-23 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: The body snatcher who inspired Psycho, the noblewoman known as Countess Dracula, Jack the Ripper, and other killers for whom murder was just the beginning. From Gilles de Rais’ castle in fifteenth-century France to “the Bloody Benders’” eighteenth-century Kansas farm to Jeffrey Dahmer’s quiet apartment in twentieth-century Milwaukee, history is littered with serial murderers whose first impulse was to take a life. For some, it was never enough. The real thrill came after their victims were dead. In this shocking anthology, true crime journalist Nigel Blundell brings together more than two dozen chilling profiles of the world’s most unforgettable fiends, including: Ed Gein, the Plainfield necrophile and inspiration for The Silence of the Lambs; Andrei Chikatilo, the “Rostov Ripper”, whose uncontrollable hunger was satiated by more that fifty victims; Dennis Nilsen, whose London house of horrors so overflowed with body parts that they blocked the drains; Germany’s Fritz Haarmann who killed and consumed more than two dozen men, then peddled the left-over meat on the black market; Hungarian countess Elizabeth Báthory whose lust for the blood of virgins—a body count estimated to be in the hundreds—has branded her the most prolific female serial killer in world history; and many more human monsters whose appetites are still the stuff of nightmares.
Download or read book Furies of Calderon written by Jim Butcher and published by Penguin. This book was released on 2005-06-28 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this extraordinary fantasy epic, the #1 New York Times bestselling author of the Dresden Files leads readers into a world where the fate of the realm rests on the shoulders of a boy with no power to call his own... For a thousand years, the people of Alera have united against the aggressive and threatening races that inhabit the world, using their unique bond with the furies—elementals of earth, air, fire, water, wood, and metal. But in the remote Calderon Valley, the boy Tavi struggles with his lack of furycrafting. At fifteen, he has no wind fury to help him fly, no fire fury to light his lamps. Yet as the Alerans’ most savage enemy—the Marat horde—return to the Valley, Tavi’s courage and resourcefulness will be a power greater than any fury, one that could turn the tides of war...
Download or read book MEAT written by Pat LaFrieda and published by Simon and Schuster. This book was released on 2014-09-02 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collects more than seventy recipes for meat dishes provided by the author and other celebrated New York City chefs, describing the best butchering techniques that can be done at home and special cooking instructions for creating the perfect burger.
Download or read book The Butcher s Apprentice written by Aliza Green and published by Quarry Books. This book was released on 2012-06-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Butcher s Crossing written by John Williams and published by New York Review of Books. This book was released on 2011-03-30 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a major motion picture starring Nicolas Cage and directed by Gabe Polsky. In his National Book Award–winning novel Augustus, John Williams uncovered the secrets of ancient Rome. With Butcher’s Crossing, his fiercely intelligent, beautifully written western, Williams dismantles the myths of modern America. It is the 1870s, and Will Andrews, fired up by Emerson to seek “an original relation to nature,” drops out of Harvard and heads west. He washes up in Butcher’s Crossing, a small Kansas town on the outskirts of nowhere. Butcher’s Crossing is full of restless men looking for ways to make money and ways to waste it. Before long Andrews strikes up a friendship with one of them, a man who regales Andrews with tales of immense herds of buffalo, ready for the taking, hidden away in a beautiful valley deep in the Colorado Rockies. He convinces Andrews to join in an expedition to track the animals down. The journey out is grueling, but at the end is a place of paradisal richness. Once there, however, the three men abandon themselves to an orgy of slaughter, so caught up in killing buffalo that they lose all sense of time. Winter soon overtakes them: they are snowed in. Next spring, half-insane with cabin fever, cold, and hunger, they stagger back to Butcher’s Crossing to find a world as irremediably changed as they have been.
Download or read book My Place At The Table written by Alexander Lobrano and published by HarperCollins. This book was released on 2021-06-01 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
Download or read book The Pork Butcher written by David Hughes and published by New Amsterdam Books. This book was released on 1988 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ernst Kestner is driving back to Lascaud-sur-Marn to confront an horrific past. He has spent the last 40 years smoking 40 a day but now with his health deteriorating quickly he no longer needs to keep his secret.
Download or read book Butcher written by LeAnn Ashers and published by LeAnn Ashers. This book was released on 2018-06-20 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: He stalked me from the moment he saw me. He watched me day and night. Butcher is what everyone calls crazy. They see all the tattoos and scars and to be honest, to most people he looks downright scary. He’s dangerous. He is after all the enforcer to the Devil Souls MC. But to me? He’s just Butcher. I see him. I see who he really is. I see a man who will do anything for the people he cares about. I see the man who will protect and love me above everything else. I am just as obsessed with him as he is me. I will die for him and he would kill for me. What everyone doesn’t know is I have the same crazy inside of me... This book can be read as a stand-alone but I recommend reading the others first to get the full experience.
Download or read book Brief Cases written by Jim Butcher and published by Penguin. This book was released on 2019-06-04 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: An all-new Dresden Files story headlines this urban fantasy short story collection starring the Windy City’s favorite wizard. The world of Harry Dresden, Chicago’s only professional wizard, is rife with intrigue—and creatures of all supernatural stripes. And you’ll make their intimate acquaintance as Harry delves into the dark side of truth, justice, and the American way in this must-have short story collection. From the Wild West to the bleachers at Wrigley Field, humans, zombies, incubi, and even fey royalty appear, ready to blur the line between friend and foe. In the never-before-published “Zoo Day,” Harry treads new ground as a dad, while fan-favorite characters Molly Carpenter, his onetime apprentice, White Council Warden Anastasia Luccio, and even Bigfoot stalk through the pages of more classic tales. With twelve stories in all, Brief Cases offers both longtime fans and first-time readers tantalizing glimpses into Harry’s funny, gritty, and unforgettable realm, whetting their appetites for more to come from the wizard with a heart of gold. The collection includes: • “Curses,” from Naked City, edited by Ellen Datlow • “AAAA Wizardry,” from the Dresden Files RPG • “Even Hand,” from Dark and Stormy Knights, edited by P. N. Elrod • “B is for Bigfoot,” from Under My Hat: Tales from the Cauldron, edited by Jonathan Strahan. Republished in Working for Bigfoot. • “I was a Teenage Bigfoot,” from Blood Lite III: Aftertaste, edited by Kevin J. Anderson. Republished in Working for Bigfoot. • “Bigfoot on Campus,” from Hex Appeal, edited by P. N. Elrod. Republished in Working for Bigfoot. • “Bombshells,” from Dangerous Women, edited by George R. R. Martin and Gardner Dozois • “Jury Duty,” from Unbound, edited by Shawn Speakman • “Cold Case,” from Shadowed Souls, edited by Jim Butcher and Kerrie Hughes • “Day One,” from Unfettered II, edited by Shawn Speakman • “A Fistful of Warlocks,” from Straight Outta Tombstone, edited by David Boop • “Zoo Day,” a brand-new novella, original to this collection
