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The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Joshua Applestone, Jessica Applestone, Alexandra Zissuآپ کو یہ کتاب کتنی پسند ہے؟
فائل کی کوالٹی کیا ہے؟
کوالٹی کا جائزہ لینے کے لیے کتاب ڈاؤن لوڈ کریں
فائل کی کوالٹی کیا ہے؟
There is a food
revolution sweeping the nation, changing the way Americans think and
eat, and meat is at the heart of it. The butcher has reemerged in
American culture as an essential guide in avoiding the evils of
industrial meat—which not only tastes bad, but is also bad for one’s
health and for the environment. Joshua and Jessica Applestone, a former
vegan and vegetarian, are trailblazers in this arena. They run
Fleisher’s, an old-school butcher shop with a modern-day
mission—sourcing and selling only grass-fed and organic meat. The
Applestones’ return to the nearly lost tradition of the buying and
nose-to-tail carving of whole animals—all humanely raised close to their
shop in New York’s Hudson Valley—has helped to make them rising stars
in the food world.
The Butcher’s Guide to Well-Raised Meat
is a compendium of their firsthand knowledge. This unique book—a guide,
memoir, manifesto, and reference in one—shares everything one needs to
know about well-raised meat, including why pastured meats are so much
better than conventional ones and how to perfectly butcher and cook them
at home. Readers will learn which cut of steak to look for as an
alternative to the popular hanger (of which each steer has only one),
how to host a driveway pig roast, and even how to break down an entire
lamb (or just butterfly the shoulder)—all with accompanying step-by-step
photographs. Differences among breeds and ideal cooking methods for
various cuts and offal are covered, and the Applestones’ decoding of
misleading industry terminology and practices will help consumers make
smarter, healthier purchases that can also help change what’s wrong with
meat in America today.
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
revolution sweeping the nation, changing the way Americans think and
eat, and meat is at the heart of it. The butcher has reemerged in
American culture as an essential guide in avoiding the evils of
industrial meat—which not only tastes bad, but is also bad for one’s
health and for the environment. Joshua and Jessica Applestone, a former
vegan and vegetarian, are trailblazers in this arena. They run
Fleisher’s, an old-school butcher shop with a modern-day
mission—sourcing and selling only grass-fed and organic meat. The
Applestones’ return to the nearly lost tradition of the buying and
nose-to-tail carving of whole animals—all humanely raised close to their
shop in New York’s Hudson Valley—has helped to make them rising stars
in the food world.
The Butcher’s Guide to Well-Raised Meat
is a compendium of their firsthand knowledge. This unique book—a guide,
memoir, manifesto, and reference in one—shares everything one needs to
know about well-raised meat, including why pastured meats are so much
better than conventional ones and how to perfectly butcher and cook them
at home. Readers will learn which cut of steak to look for as an
alternative to the popular hanger (of which each steer has only one),
how to host a driveway pig roast, and even how to break down an entire
lamb (or just butterfly the shoulder)—all with accompanying step-by-step
photographs. Differences among breeds and ideal cooking methods for
various cuts and offal are covered, and the Applestones’ decoding of
misleading industry terminology and practices will help consumers make
smarter, healthier purchases that can also help change what’s wrong with
meat in America today.
Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
سب زمرہ:
سال:
2011
ناشر کتب:
Crown Publishing Group
زبان:
english
صفحات:
240
ISBN 10:
0307953386
ISBN 13:
9780307953384
فائل:
PDF, 11.23 MB
آپ کے ٹیگز:
IPFS:
CID , CID Blake2b
english, 2011
ڈاؤن لوڈ کریں (pdf, 11.23 MB)
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