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Primal Cuts: Cooking with America's Best Butchers
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eBay item number:305522613022
Item specifics
- Condition
- Original Language
- English
- Country/Region of Manufacture
- United States
- ISBN
- 9781599620886
- Book Title
- Primal Cuts : Cooking with America's Best Butchers
- Publisher
- Rizzoli International Publications, Incorporated
- Item Length
- 10.3 in
- Publication Year
- 2010
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.4 in
- Genre
- Cooking, Biography & Autobiography
- Topic
- Culinary, Specific Ingredients / Meat
- Item Weight
- 53.5 Oz
- Item Width
- 8.3 in
- Number of Pages
- 288 Pages
About this product
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
159962088X
ISBN-13
9781599620886
eBay Product ID (ePID)
25038448050
Product Key Features
Book Title
Primal Cuts : Cooking with America's Best Butchers
Number of Pages
288 Pages
Language
English
Publication Year
2010
Topic
Culinary, Specific Ingredients / Meat
Illustrator
Yes
Genre
Cooking, Biography & Autobiography
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
53.5 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2010-016654
Dewey Edition
22
Reviews
"A great book for people who want to know where their meat comes from." - Temple Grandin, author ofAnimals Make Us Human "Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country". - Paul Bertolli, chef, author ofCooking by Hand "Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure." - Andrew Zimmern, host ofBizarre Foods, "A great book for people who want to know where their meat comes from." --Temple Grandin, Author ofAnimals Make Us Human , "Primal Cuts is a celebration of the art of the butcher…While the book covers many common cuts and options, it also explores - and gives recipes for - some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun." - Los Angeles Times "This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars." - Time Out New York "Marissa Guggiana's Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)-Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification." - 7x7 Magazine " Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers - young, focused on quality and unwilling to compromise." - Richmond Magazine "Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory." - BiteClubEats.com "[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos." - North Bay Bohemian " Primal Cuts: Cooking with America's Best Butchers offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights. Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in this unique presentation, highly recommended for any culinary collection." - California Bookwatch "A great book for people who want to know where their meat comes from." - Temple Grandin, author of Animals Make Us Human "Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country". - Paul Bertolli, chef, author of Cooking by Hand, "Marissa Guggiana'sPrimal Cutsis proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)-Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification." 7x7Magazine "Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory." -BiteClubEats.com "[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos." -North Bay Bohemian "A great book for people who want to know where their meat comes from." - Temple Grandin, author ofAnimals Make Us Human "Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country". - Paul Bertolli, chef, author ofCooking by Hand "Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure." - Andrew Zimmern, host ofBizarre Foods, from the Introduction, "Primal Cuts is a celebration of the art of the butcher&While the book covers many common cuts and options, it also explores - and gives recipes for - some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun." - Los Angeles Times "This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars." - Time Out New York "Marissa Guggiana's Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)-Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification." - 7x7 Magazine " Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers - young, focused on quality and unwilling to compromise." - Richmond Magazine "Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory." - BiteClubEats.com "[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos." - North Bay Bohemian "A great book for people who want to know where their meat comes from." - Temple Grandin, author of Animals Make Us Human "Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country". - Paul Bertolli, chef, author of Cooking by Hand "Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure." - Andrew Zimmern, host of Bizarre Foods , from the Introduction, "This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars." -Time Out New York "Marissa Guggiana'sPrimal Cutsis proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)-Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification." - 7x7Magazine "Primal Cutsis a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers - young, focused on quality and unwilling to compromise." -RichmondMagazine "Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory." -BiteClubEats.com "[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos." -North Bay Bohemian "A great book for people who want to know where their meat comes from." - Temple Grandin, author ofAnimals Make Us Human "Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country". - Paul Bertolli, chef, author ofCooking by Hand "Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure." - Andrew Zimmern, host ofBizarre Foods, from the Introduction
Dewey Decimal
641.6/6
Synopsis
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game.
LC Classification Number
TX749.G965 2010
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- b***e (1435)- Feedback left by buyer.Past 6 monthsVerified purchaseExcellent seller: great communication & sturdy packaging; fast shipping; fair price; item arrived in perfect condition as described; thank you! A+++++++++++++++++++++++++++++++++Bonhoeffer: Pastor, Martyr, Prophet, Spy (#305748247453)
- o***t (921)- Feedback left by buyer.Past 6 monthsVerified purchaseDear Morebks2, The book I ordered arrived in perfect condition, VERY WELL PACKED and just as advertised. It came quickly with fast shipping. Thank you. Nice doing business with you. Best fall wishes from, Your Pleased Customer, Earl Higgins (aka dewittroundhouse)Reply from: morebks2- Feedback replied by seller morebks2.- Feedback replied by seller morebks2.Thanks you. My goal is happy customers. I best regards bryce
- c***s (12)- Feedback left by buyer.Past 6 monthsVerified purchaseThe book arrived very quickly and was remarkably well packaged. The condition cited, "like new", was accurate. The shipping cost was surprisingly low considering how heavy the book is. A satisfying purchase experience like this one is the primary reason I remind my husband to look for historical literature on eBay. The next time he is looking for a particular book, I will check Morebks2 first thing!Mary Chesnut's Civil War (#305199325670)
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