Primal Cuts Cooking with America's Best Butchers |
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| Author:
| Guggiana, Marissa |
| Introduction by:
| Zimmern, Andrew |
| Foreword by:
| Cecchini, Dario |
| ISBN: | 978-1-59962-134-0 |
| Publication Date: | Apr 2016 |
| Publisher: | Rizzoli International Publications, Incorporated
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| Book Format: | Paperback |
| List Price: | AUD $59.99 |
Book Description:
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Marissa Guggiana, food activist, writer, and fourth-generation meat purveyor, traveled the USA to discover fifty of our most gifted butchers, who shared their favorite dishes, personal stories, and cooking techniques. 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.
Marissa Guggiana, food activist, writer, and fourth-generation meat purveyor, traveled the USA to discover fifty of our most gifted butchers, who shared their favorite dishes, personal stories, and cooking techniques. 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.