Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name: "Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow: yes; mso-style-priority:99; mso-style-qformat: yes; mso-style-parent: ""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom: .0001pt; mso-pagination: widow-orphan; font-size:11.0pt; font-family: "Calibri,""sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;} It s the last frontier of the foodie movement: butchering. To have true skills in the kitchen means cutting apart a chicken or butchering a pig and then cooking the cuts of meat like a pro. Good for more than just impressing your friends, home butchering saves money, is beneficial for the environment, and makes for tastier meals too. "The Meat Hook Meat Book, "part handbook, cookbook, farm manual, and scrapbook, teaches butchering skills for each animal, and gives explanations of the cuts of meat and recipes for cooking them all with a good dose of humor thrown in. The Meat Hook, located in Williamsburg, Brooklyn, is a wholly original butchering shop where carnivores get custom cuts of grass-fed meat, attend a butchering class, or purchase original creations like French onion sausage, marrow butter, and spicy beef jerky. This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook and one of the most important people in food (according to Chow.com), shows butchering in an irreverent light. But with all of his wit, Tom is serious about getting a new generation of eaters interested in sustainable meat practices. Filled with more than 67 recipes and with hundreds of photographs and clever illustrations, "
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