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

Arthur Le Caisne's "Secrets of the Butcher" is a comprehensive guide to selecting, butchering, preparing, and cooking every kind of meat, with over twenty breeds of each animal and state-of-the-art information on techniques.

Format: Hardback
Length: 240 pages
Publication date: 17 May 2018
Publisher: Black Dog & Leventhal Publishers Inc

In the comprehensive and user-friendly guide "Secrets of the Butcher," author Arthur Le Caisne takes readers on a journey into the ever-evolving and artisanal realm of meat. This book goes beyond mere butchery and encompasses every aspect of selecting, preparing, and savoring meat. Organized by protein type, including beef, veal, pork, lamb, poultry, and turkey, "Secrets of the Butcher" provides a detailed exploration of the origins, characteristics, and optimal preparation of each type. It offers a wealth of information, including detailed descriptions of cuts, tips, and recipes to elevate your meat-cooking skills. With vibrant full-color illustrations, Le Caisne showcases over twenty breeds of each animal, from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefits of grass-fed beef to the growing locavore movement to the significance of cut color, "Secrets of the Butcher" demystifies the world of meat selection. Additionally, the book delves into advanced techniques such as braising, roasting, and grilling, offering valuable insights on cooking oil selection, temperature, spices, and butchery methods. With its captivating illustrations and comprehensive content, "Secrets of the Butcher" stands out as a standout package in the growing category of photographic books on meat preparation.

Weight: 864g
Dimension: 194 x 249 x 24 (mm)
ISBN-13: 9780316480666