PRIMAL CUTS: COOKING WITH AMERICA'S BEST BUTCHERS By Marissa Guggiana & Alice
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- Buy It NowPRIMAL CUTS: COOKING WITH AMERICA'S BEST BUTCHERS By Marissa Guggiana & Alice
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Item specifics
- Condition
- ISBN-10
- 159962088X
- Publication Name
- Welcome Books
- Type
- Hardcover
- 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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- 1***8 (14)- Feedback left by buyer.Past 6 monthsVerified purchaseThe item was packaged well and was shipped fast. The item came in great condition as described in the listing and the price was very reasonable. The seller also messaged me as soon as the item was shipped. I recommend this seller.AOA - Angel's Knock (version A) - CD - Import - **Excellent Condition** (#335726631738)
- h***9 (69)- Feedback left by buyer.Past 6 monthsVerified purchaseThis has been a hard book to find at a reasonable price. Zuber had it at a great price. They described it very accurately, sent it promptly and packaged it really well, so it arrived in good order. Their communication was excellent too. Thank you for a very easy, pleasant transaction.HOW TO CONTROL YOUR ANGER BEFORE IT CONTROLS YOU By Albert Ellis & Raymond Chip (#335724536486)
- m***u (855)- Feedback left by buyer.Past 6 monthsVerified purchaseAbsolutely delightful seller! As pictured and described, fast shipping, and great communication! Excellent packaging, great quality, great condition, lovely appearance, and a phenomenal value! This seller is an extremely valuable asset to the eBay community! A++++! ✨🥇✨TERENCE KOH: 1980-2008: LOVE FOR ETERNITY By Bill Arning & Agustin Rubio (#335688412958)
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Verified purchase: YesCondition: Pre-OwnedSold by: hanmar44
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Seller feedback (290,050)
- 1***8 (14)- Feedback left by buyer.Past 6 monthsVerified purchaseThe item was packaged well and was shipped fast. The item came in great condition as described in the listing and the price was very reasonable. The seller also messaged me as soon as the item was shipped. I recommend this seller.AOA - Angel's Knock (version A) - CD - Import - **Excellent Condition** (#335726631738)
- h***9 (69)- Feedback left by buyer.Past 6 monthsVerified purchaseThis has been a hard book to find at a reasonable price. Zuber had it at a great price. They described it very accurately, sent it promptly and packaged it really well, so it arrived in good order. Their communication was excellent too. Thank you for a very easy, pleasant transaction.HOW TO CONTROL YOUR ANGER BEFORE IT CONTROLS YOU By Albert Ellis & Raymond Chip (#335724536486)
- m***u (855)- Feedback left by buyer.Past 6 monthsVerified purchaseAbsolutely delightful seller! As pictured and described, fast shipping, and great communication! Excellent packaging, great quality, great condition, lovely appearance, and a phenomenal value! This seller is an extremely valuable asset to the eBay community! A++++! ✨🥇✨TERENCE KOH: 1980-2008: LOVE FOR ETERNITY By Bill Arning & Agustin Rubio (#335688412958)