The Butcher's Handbook for the Home Chef
When do you season your steak with salt and pepper? Do you fry meat in butter or oil? Why is it better to cut meat for steak tartare into cubes than to mince it? What's so special about Japanese wagyu? And above all: how do you prepare it?
Arthur Le Caisne answers all these questions with knowledge and humor in The Butcher's Handbook for the enthusiastic home cook. He not only discusses meat from beef and veal, lamb, pork, poultry and game – but also the materials and techniques. The different varieties, ingredients and preparation methods are discussed in words and images and the manual also contains 25 international recipes that every meat lover should be able to make, from boeuf bourguignon and pastrami to pulled pork. With this book, every home cook will become an accomplished butcher.
