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Secrets Of The Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat

Arthur Le Caisne. Jean Grosson, illus. Stephanie Williamson, trans.
Item #: D13494
Format: Hardcover
Pages/Publication Date: 240 / 2018
Publisher: Black Dog & Leventhal
ISBN: 9780316480666
$27.99 $7.98
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Gathering the knowledge of the world's finest butchers and breeders, seasoned with current culinary and scientific understanding of what goes on when we apply the heat, French food writer Arthur Le Caisne reveals how to select, butcher, prepare, and cook every kind of beef, pork, lamb, poultry, and wild game. The first section is an illustrated guide to meat-producing breeds, from Spain's Rubia Gallega cattle to Rhode Island Red chickens. The book then delves into kitchen equipment and techniques, butchering, what cooking oils and seasonings to use, and how to make meat juicier, followed by 26 classic recipes like Beef Bourguignon, Braised Pork Cheek, Navarin of Lamb, and Stuffed Goose.

 

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