Primal Cuts

Primal Cuts

Cooking With America's Best Butchers

Book - 2010
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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.
Publisher: New York, N.Y. : Welcome Books, 2010.
ISBN: 9781599620886
Branch Call Number: 641.66
Characteristics: 287 p. : col. ill., port. ; 27 cm.
Additional Contributors: Zimmern, Andrew


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