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Primal Cuts: Cooking with America's Best Butchers (Hardback)
  • Primal Cuts: Cooking with America's Best Butchers (Hardback)
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Primal Cuts: Cooking with America's Best Butchers (Hardback)

(author)
£25.00
Hardback 288 Pages / Published: 01/11/2010
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Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game.

Publisher: Rizzoli International Publications
ISBN: 9781599620886
Number of pages: 288
Weight: 1492 g
Dimensions: 254 x 203 x 36 mm


MEDIA REVIEWS
"A great book for people who want to know where their meat comes from."
--Temple Grandin, Author of "Animals Make Us Human "
"A great book for people who want to know where their meat comes from."
- Temple Grandin, author of "Animals Make Us Human"
"Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country".
- Paul Bertolli, chef, author of "Cooking by Hand"
"Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure."
- Andrew Zimmern, host of "Bizarre Foods"
""Primal Cuts" is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores -- and gives recipes for -- some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun."
-"Los Angeles Times"
"This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars."
- "Time Out New York"
"Marissa Guggiana's "Primal Cuts" is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)--Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification."
"- 7x7 "Magazine
""Primal Cuts" is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers -- young, focused on quality and unwilling to compromise."
- "Richmond "Magazine
"Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory."
- "BiteClubEats.com"
"[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundre

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