The Butcher's Apprentice

by aliza-green

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

Genres: Cookbooks

Paperback

First published June 1, 2012

Reviews

[Gemma · Rating 2 out of 5]

I found this book to be poorly edited with poor expository writing. Instructions for trussing a chicken with string did not seem to correspond with the photos at all, and instructions were vague. Also, some techniques were done in an amateur fashion, for example, when tying a loin roast, you don’t need to cut the string at all like in this book! By using a series of loop knots, the string can remain intact and the result will be much more stable! Instructions for boning a chicken had photos in wrong order for removing the wishbone, and should come before you start working your way around the ribcage. Poorly worded, cumbersome writing. Very disappointing! La Varenne or Several other illustrated cookbooks have far better illustrations and clearer writing.

[Annette McIntyre · Rating 5 out of 5]

A very indepth book and one that I want in my reference library