Description
Discover the art of butchering with 'The Butcher's Table', a comprehensive guide by Allie D'Andrea. This essential cookbook teaches you how to break down fowl, pig, and venison, transforming your home cooking into a gourmet experience. Whether you are a novice or an experienced cook, you'll find step-by-step tutorials for breaking down various meats, complete with stunning illustrations. Dive into each chapter that focuses on specific meats—fowl, pig/hog, and venison—offering a wealth of recipes designed to highlight your freshly cut, expertly butchered meats.
Learn which knives to invest in as well as proper techniques for meat preparation and butchering tools. Delight your palate with mouthwatering dishes such as Maple Roasted Chicken, Reverse Seared Pork Chops, and grilled Venison Tenderloin with Horseradish Sauce. This book not only provides recipes for prime cuts but also creative ways to utilize every part of the animal, ensuring that nothing goes to waste. From stocks to jerky, elevate your culinary skills while savoring the rich flavors of your creations.
This BRAND NEW book, published in 2023 by Quarto US, comes with an ISBN of 9780760381557, making it an ideal addition to any culinary collection or as a gift for the meat enthusiast in your life. Enjoy the authenticity and essence of home cooking done right. Order today and learn to celebrate the art of butchery in your kitchen.
Delivery Information: Your order will be processed swiftly to ensure you receive this amazing book as soon as possible, so you can start exploring the world of butchery without delay.
Condition: BRAND NEW
ISBN: 9780760381557
Year: 2023
Publisher: Quarto US
Description:
Learn how to break down fowl, pig/hog, and venison with Allie D'Andrea (OutdoorsAllie)-then cook your way through recipes featuring your fresh cuts. If you've been wondering which knives to buy, started to break down an animal but wanted more guidance, or are looking for recipes where meat is the star of the show, you'll find it in The Butcher's Table.
After a review of basics such as butchering tools and meat preparation, explore chapters organized by meat type: fowl, pig/hog, and venison. Each chapter begins with an illustrated step-by-step tutorial on breaking down the animal, followed by recipes for both the star and showstopper cuts as well as recipes for making the most of bones, fat, and ground meat: Chicken (or other game bird):
Maple Roasted Chicken, Charred Garlic Parmesan Wings, Oven Roasted Mango Drumsticks, Fresh English Pea and Thigh Soup, All-Purpose Stock, Spicy Meatballs Pork: Pork Butt Roast, Reverse Seared Pork Chops, Picnic Carnitas, Soy Glazed Country Style Ribs with Fresh Ginger, Sous Vide Pork Tenderloin with Peach Chutney, Oven Roasted Center Cut Pork Loin with Herb Sauce, Garlic Butter Boneless Pork Sirloin Steak, Fresh Shank End Ham with Molasses Glaze, Peppered Cured Bacon, Pork Hock Barbecue Beans, Blanched Bone Pork Stock, Rendered Leaf Lard Venison: Coffee-Rubbed Venison Backstrap, Bone-in Shoulder Roast, Reverse Seared Rosemary French Rib Chop, Wild Mushroom Stuffed Butterflied Venison, Grilled Tenderloin with Horseradish Sauce, Roasted Eye of Round with Peppercorn Sauce, Sirloin Butt Stir Fry, Braised Venison Shanks, Roasted Venison Stock, Maple Breakfast Sausage, Root Beer Jerky
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Learn which knives to invest in as well as proper techniques for meat preparation and butchering tools. Delight your palate with mouthwatering dishes such as Maple Roasted Chicken, Reverse Seared Pork Chops, and grilled Venison Tenderloin with Horseradish Sauce. This book not only provides recipes for prime cuts but also creative ways to utilize every part of the animal, ensuring that nothing goes to waste. From stocks to jerky, elevate your culinary skills while savoring the rich flavors of your creations.
This BRAND NEW book, published in 2023 by Quarto US, comes with an ISBN of 9780760381557, making it an ideal addition to any culinary collection or as a gift for the meat enthusiast in your life. Enjoy the authenticity and essence of home cooking done right. Order today and learn to celebrate the art of butchery in your kitchen.
Delivery Information: Your order will be processed swiftly to ensure you receive this amazing book as soon as possible, so you can start exploring the world of butchery without delay.
Condition: BRAND NEW
ISBN: 9780760381557
Year: 2023
Publisher: Quarto US
Description:
Learn how to break down fowl, pig/hog, and venison with Allie D'Andrea (OutdoorsAllie)-then cook your way through recipes featuring your fresh cuts. If you've been wondering which knives to buy, started to break down an animal but wanted more guidance, or are looking for recipes where meat is the star of the show, you'll find it in The Butcher's Table.
After a review of basics such as butchering tools and meat preparation, explore chapters organized by meat type: fowl, pig/hog, and venison. Each chapter begins with an illustrated step-by-step tutorial on breaking down the animal, followed by recipes for both the star and showstopper cuts as well as recipes for making the most of bones, fat, and ground meat: Chicken (or other game bird):
Maple Roasted Chicken, Charred Garlic Parmesan Wings, Oven Roasted Mango Drumsticks, Fresh English Pea and Thigh Soup, All-Purpose Stock, Spicy Meatballs Pork: Pork Butt Roast, Reverse Seared Pork Chops, Picnic Carnitas, Soy Glazed Country Style Ribs with Fresh Ginger, Sous Vide Pork Tenderloin with Peach Chutney, Oven Roasted Center Cut Pork Loin with Herb Sauce, Garlic Butter Boneless Pork Sirloin Steak, Fresh Shank End Ham with Molasses Glaze, Peppered Cured Bacon, Pork Hock Barbecue Beans, Blanched Bone Pork Stock, Rendered Leaf Lard Venison: Coffee-Rubbed Venison Backstrap, Bone-in Shoulder Roast, Reverse Seared Rosemary French Rib Chop, Wild Mushroom Stuffed Butterflied Venison, Grilled Tenderloin with Horseradish Sauce, Roasted Eye of Round with Peppercorn Sauce, Sirloin Butt Stir Fry, Braised Venison Shanks, Roasted Venison Stock, Maple Breakfast Sausage, Root Beer Jerky
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