The Home Butcher: Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game
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At a glance
- Condition
- New
- Dimensions
- 7.5 x 1 x 9 in
- Weight
- 2.4 lb
- Publisher
- Skyhorse
- Publication date
- November 26, 2019
- Edition
- Illustrated
- Language
- English
Description
Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy- to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower SteakCountry‑Style Pork Ribs with Peach Rosemary GlazeCitrus Marinated Chicken ThighsWarm Duck Breast SaladSheep and Pork Meatballs with Pancetta MarinaraVenison Pot RoastAnd more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead Read more
Specs 9
| Publisher | Skyhorse |
|---|---|
| Publication date | November 26, 2019 |
| Edition | Illustrated |
| Language | English |
| Print length | 264 pages |
| ISBN-10 | 1510745793 |
| ISBN-13 | 97 |
| Item Weight | 2.4 pounds |
| Dimensions | 7.5 x 1 x 9 inches |
No specs match.
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