<p/><br></br><p><b> About the Book </b></p></br></br>"The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>The masters in <i>The Butcher's Apprentic</i>e teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.</p><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Aliza Green</b> is an award-winning Philadelphia-based author, journalist, and influential chef whose books include <i>The Butcher's Apprentice</i>, <i>Making Artisan Pasta </i>(Quarry Books, 2012), <i>The Fishmonger's Apprentice</i> (Quarry Books, 2010), S<i>tarting with Ingredients: Baking</i> (Running Press, 2008), <i>Starting with Ingredients </i>(Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), <i>Beans: More than 200 Delicious, Wholesome Recipes from Around the World</i> (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the <i>Philadelphia Inquirer</i>, <i>Philadelphia Daily News</i>, and <i>Cooking Light </i>magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for <i>Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist</i> (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.</p></p> <p><b>Steve Legato</b> is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in <i>Art Culinaire</i>, <i>The New York Times</i>, <i>Food and Wine</i>, <i>Wine Spectator</i>, <i>Food Arts</i>, <i>GQ, Departures</i>, <i>Wine & Spirits</i>, <i>Travel & Leisure</i>, <i>Philadelphia Magazine</i>, <i>Delaware Today</i>, <i>New Jersey Monthly</i>, and <i>Main Line Today</i>. He resides just outside of Philadelphia, PA. His website is stevelegato.com.</p></p>
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