The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
- ISBN-10
- 1579656145
- ISBN-13
- 9781579656140
- Category
- Cooking
- Pages
- 312
- Language
- English
- Published
- 2014-05-20
- Publisher
- Artisan Books
- Author
- Tom Mylan
Description
From the owner of Brooklyn’s beloved Meat Hook comes “a butchery book you’ll actually use” full of stories, practical tips and more than 60 recipes (Bon Appétit). Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting better quality at a better price. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook. Start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue. The Meat Hook Meat Book features more than 60 recipes, plus hundreds of photographs and clever illustrations. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Get the book
Other editions
-
- 2014-05-20
- 312 pages
- Paperback
- Artisan Books
Similar books
-
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
By Ryan Farr, Brigit Legere BinnsThis visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
-
Voracious: A Hungry Reader Cooks Her Way through Great Books
By Cara NicolettiIt was nostalgia and a longing for that place and time that led me to pick up my dad's worn copy of MobyDick the summer before I entered college. I was astounded to discover how much of it I still knew by heart from all of the summers ...
-
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
By Kari UnderlyThis is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for ...
-
The Butcher's Hook
By Janet EllisEven if it means getting a little blood on her hands.A vivid and surprising tale, The Butcher's Hook brims with the color and atmosphere of Georgian London, as seen through the eyes of a strange and memorable young woman.
-
Butcher
By Nicolas BillonThe "It Kid" of Canadian theater, award-winning playwright Nicolas Billon, returns with a devastating parable. Nicolas Billon's plays and translations have been produced at the Stratford Festival, Soulpepper Theatre, and Canadian Stage.
-
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
By Marta ZaraskaIn Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects.
-
The Butcher's Book
By Hendrik DierendonckThe Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse.With text contributions from Hendrik Dierendonck, ...
-
The Meat Racket: The Secret Takeover of America’s Food Business
By Christopher LeonardCattle ranchers have tried to distinguish beef from chicken by making it higher quality and stamping it with branded measures of flavor, like the Certified Angus brand. Zilmax undermines that trend and pushes beef toward the middle ...
-
The Cook & the Butcher (Williams-Sonoma): Juicy Recipes, Butcher's Wisdom, and Expert Tips
By Brigit BinnsPresents recipes that use a wide range of available beef, pork, lamb, and veal cuts and outlines quick-cooking and easy-method options before progressing to more time-consuming preparations.
-
Slaughterhouse: The Shocking Story of Greed, Neglect, And Inhumane Treatment Inside the U.S. Meat Industry
By Gail A. EisnitzSlaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years — particularly industry consolidation, increased line speeds, and deregulation — ...