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Primal Cuts: Cooking with America s Best Butchers
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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, nosetotail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcherlove has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchenPrimal Cuts: Cooking with Americas Best Butchers is their modern meat bible.Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises freerange animalsbutchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good oldfashioned knowhow. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. 50 Profiles and Portraits of Americas Best Butchers 100 Meat Recipes for the Home Cook Practical Advice on Techniques and Tools Hundreds of Diagrams, Illustrations, and Photos Home Butchering HowTo Tons of Trade Secrets
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.