EUR 46,47
  • Tous les prix incluent la TVA.
Il ne reste plus que 1 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
The Gourmet Butcher's Gui... a été ajouté à votre Panier
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 3 images

The Gourmet Butcher's Guide to Meat: How to Source It Ethically, Cut It Professionally, and Prepare It Properly (Anglais) Relié – 6 mars 2014

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 46,47
EUR 33,00 EUR 34,11

Descriptions du produit

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional "do-it-yourself" books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.Written in Cole's unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.Also included are recipes, a detailed glossary, and more information on: - The real definition, work, and role of a culinary butcher;- The history and tradition of butchery;- Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;- How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what's legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;- Understanding the commercial meat food chain and recognizing deceptive practices;- Processing your own meat: what you'll need, tools, safety, prep;- Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibio

Détails sur le produit

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur (beta) 16 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
Cole Ward Shares Passion and Practicailty--He's the Real Deal 1 mars 2014
Par Jennifer Colby - Publié sur
Format: Relié
Cole Ward is a New England treasure. Farmers, processors and meat enthusiasts have been flocking to his workshops and meat counters for years in order to learn from his lifetime of experience. Jokes and stories are intertwined with descriptions of body structure and recipes, making time with Cole just fly by. What I love about this book is that it's written like Cole would write it. Not afraid to throw out a choice phrase or a "wink", readers of this book have a real feel for Cole as a fount of information, as a devilish personality in the very best way, as a deeply kind person who simply wants the best meat for you and I and the guy down the street.

When you read this book, it's like Cole is in the room, telling the story of his life. And a very full story it is.

That said, the actual information is presented in an easy way to open anywhere and soak in. This book is totally comprehensive and I would recommend it as required reading for anyone interested in the art of butchery. The CD is simple to navigate anywhere by meat (beef, pork, lamb, chicken) or by specific cut. I also have the DVD set and agree with other reviewers that the book and DVDs complement each other.

Buy this book. It's worth every penny.
5 internautes sur 5 ont trouvé ce commentaire utile 
Great book! 11 février 2014
Par Kirk Dickinson - Publié sur
Format: Relié
We are a small Rancher/Producer of beef. (about 100 a year)

This book has excellent graphics, it is well documented, and will be of great assistance learning the meat business from conception to consumption.

A real 5 star book.

Thanks to all who published it. It will be profitable to my family. - Darol Dickinson
4 internautes sur 4 ont trouvé ce commentaire utile 
Tremendous. 17 février 2014
Par A Customer - Publié sur
Format: Relié
Mr. Ward's book is without hesitation, the single greatest resource I've read as it relates to butchery and the meat industry itself. His no-nonsense, digestible and easily retainable manner of writing is excellent.

You need this if;
- You're interested in the history and practices of the meat industry (both positive and negative)
- You're looking for new insight/truth in the whole 'grass-fed' argument
- You're an apprentice meat cutter who wants to read anything they can get their hands on related to the subject
- You're a home chef or hobbyist butcher looking to expand their repertoire and knowledge of meat

From the history of butchering animals; as in, pre-record-keeping/ancient times. Where did butchery come from, why do we eat it? To the *incredible* CD that comes with the book which is a step-by-step, shot-by-shot guide on how to breakdown entire animal. The resources list, the recipes, the knowledge and perspective, it's all excellent. If you're here and you're on the fence... Buy it. Keep in mind that you're going to see a lot of people say "The book doesn't have a 'cut it up' section." That's on the CD. Read the book, then look at the CD -- it's a total package.

I also fervently recommend Kari Underly's "The Art Of Beef Cutting." These two titles will be an incredible foundation for any new meat cutter.
4 internautes sur 4 ont trouvé ce commentaire utile 
Educational, interesting, and entertaining, this book makes readers think! 23 février 2014
Par wendy fulwider - Publié sur
Format: Relié
This book is an easy read and hard to put down! The history of our relationship with meat animals is covered including different breeds, various ways they are currently managed and why; what happens at the butcher shop as well as the grocery store. There are stories and descriptions by farmers, butchers and others detailing the process from farm to dinner plate whether meat animals are purchased on farm and processed at the local butcher shop or as cuts at the grocery store. Our farm is one of those included in this book and we explain how we raise animals and why it is important.

The book will help consumers understand the difference between and importance of labels such as natural and organic.There are many entertaining stories, historical facts and color pictures of different breeds of beef cattle, hogs, sheep, and chickens. Everyone who reads this book will learn something and it will be most valuable to help people decide what is most important to them when buying meat for their own family.
5 internautes sur 5 ont trouvé ce commentaire utile 
I highly recommend this book! 9 mars 2014
Par anthony Brown - Publié sur
Format: Relié
I am a 4th generation butcher and I was still able to learn something from this book.

Valuable information and an amazing resource. I would highly recommend this book to anyone.
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?