Primal Cuts: Cooking with America's Best Butchers,
REVISED EDITION

By Marissa Guggiana
Introduction by Andrew Zimmern
Foreword by Dario Cecchini
288 pages, 8" x 10"
100 full color photographs
Hardcover, $40.00 ($40.00 CAN)
ISBN: 978-1-59962-115-9
On Sale: September 2012
Cooking - Meat



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Welcome Books:
REVISED EDITION INCLUDES:
• Updated profiles
• 7 new butchers
• 14 new recipes
• Revised sidebars
• Revised resource guide



Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America's Best Butchers is their modern meat bible.

Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover fifty of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

        
Inside:
• 100 Meat Recipes
• 50 Profiles and Portraits of America's Best Butchers
• Practical Advice on Techniques and Tools
• Hundreds of Diagrams, Illustrations, and Photos
• Home Butchering How-To
• Tons of Trade Secrets


"Women have always been hot for the butcher. If you talk to any old school butcher, they all have stories about women giving them their number or whispering stuff in their ear."
— Tom Mylan, The Meat Hook, NY