| Résumé |
"Fighting the evils of industrial meat, butchers have become the newest, hottest food celebrities. Nobody knows this better than husband-and-wife team Joshua and Jessica Applestone, trailblazers in the industry, who set extremely high standards for the quality and provenance of the meat they sell. The butcher's guide to well-raised meat is a compendium of their firsthand knowledge. This book shares everything a carnivore needs to know about meat, including why pastured meats are so much better than conventional ones and how to butcher and cook meat perfectly at home. Readers will learn how veal is a necessary byproduct of sustainable dairy farming, which steak cut to look for as an alternative to the popular hanger (of which each steer has only one), and why the neck is the Applestones' favorite cut of lamb. Their decoding of misleading industry terminology and practices will help consumers make smart purchases that can also help change what's wrong with meat in America today. With 35 full-color photographs emphasizing technique, 50 black-and-whites, numerous line drawings, and a dozen recipes, The butcher's guide to well-raised meat will be the ultimate guide to good meat. "--Provided by publisher. |
| ISBN |
9780307716620 (hbk.) |
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