The Butcher’s Guide to Well-Raised Meat

Hardcover $27.50

Clarkson Potter | Jun 07, 2011 | 240 Pages | 7-3/8 x 9-1/8 | ISBN 9780307716620

  • Hardcover$27.50

    Clarkson Potter | Jun 07, 2011 | 240 Pages | 7-3/8 x 9-1/8 | ISBN 9780307716620

  • Ebook$16.99

    Clarkson Potter | Jun 07, 2011 | ISBN 9780307953384

Praise

“By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat.”
–James Peterson, author of Meat and Cooking

“If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.”
–Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat 

“I love the way The Butcher’s Guide to Well-Raised Meat explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola.” 
–Bruce Aidells, author of The Complete Meat Cookbook

“…clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure.”
–Publishers Weekly 

“The new bible for conscious carnivores.” – Bon Appétit 

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