Butchery : The Ultimate Guide to Butchery and over 100 Recipes by Vanessa Cecena and Luis Robles (2023, Hardcover)

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Publication Date : 2023-11-07. Binding : hardcover. Item ID : R240606105. Location : CX95/2.

About this product

Product Identifiers

PublisherCider Mill Press Book Publishers, LLC

ISBN-101646434099

ISBN-139781646434091

eBay Product ID (ePID)19058376472

Product Key Features

Book TitleButchery : the Ultimate Guide to Butchery and over 100 Recipes

Number of Pages432 Pages

LanguageEnglish

TopicBeverages / General, Specific Ingredients / Meat, Specific Ingredients / Poultry, Methods / Raw Food

Publication Year2023

GenreCooking

AuthorVanessa Cecena, Luis Robles

FormatHardcover

Dimensions

Item Height1.7 in

Item Weight66.1 Oz

Item Length10.2 in

Item Width8.3 in

Additional Product Features

Intended AudienceTrade

SynopsisThe more hands-on you are in the kitchen, the better the results and the greater the satisfaction. Butchery puts you directly in touch with the fundamentals of this ancient tradition, allowing you to fake complete control of the meat you consume. Whether you want to break primals down into steaks, humanely process your own livestock, or sharpen your knife skills, every page of Butchery is a masterclass in this timeless craft. Inside You'll Find: Step-by-step guides to butchering beef, pork, poultry, and seafood at home, Helpful photos that instruct and inspire, Over 150 recipes that make the most of your handiwork, Sides, stocks, and sauces to amplify flavor, round out your fable, and cut down on waste, Unpack the full culinary potential of meat with Butchery. Calling all carnivores. This at-home butchery cookbook is the authoritative guide to preparing beef, poultry, pork, fish, lamb, goat, and more. Learn how to break down various proteins, from a whole pig to a side of beef and everything in between. With step-by-step instructions, photographs, and a thorough guide to tools, techniques, and handling, this is the only meat cookbook you'll ever need. Inside you'll find: Over 150 easy-to-follow, meat-centric recipes An illustrated guide to key butchering techniques Stunning original photography that will inspire you to make these mouthwatering meals Chapters designed specifically for beef, pork, fish, lamb, goat, and poultry Extensive descriptions of how to carve cooked meat Sides, salads, and accompaniments that take your meat to the next level Take a detailed look at the diverse approaches and influences that have shaped meat in culinary traditions around the world. Choose the best cuts, hone your butchering skills, and perfect your techniques. With expert advice, you'll cook to perfection every time. Change the way you think about meat with Butchery. Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appétit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics, and the annual Governor's Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium. As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion.