Cooking With America's Best ButchersBook - 2010
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.
Alternative Title: Cooking with America's best butchers
Publisher: New York, N.Y. : Welcome Books, 2010.
Branch Call Number: 641.66
Characteristics: 287 p. : col. ill., port. ; 27 cm.