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


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Présentation de l'éditeur

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 honours both animals and consumers. Written in Cole s unique voice of humour 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.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x8d5a0294) étoiles sur 5 19 commentaires
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x8cf8a03c) étoiles sur 5 Cole Ward Shares Passion and Practicailty--He's the Real Deal 1 mars 2014
Par Jennifer Colby - Publié sur Amazon.com
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.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x8cc0cf48) étoiles sur 5 A Simply A+++ Guide to everything you ever wanted to know about meat! 28 février 2014
Par b - Publié sur Amazon.com
Format: Relié Achat vérifié
I love how wonderfully easy it is to read from cover to cover. This tome is filled with historical, geographical and instructive information. Cole has woven this into a passionate tale of his legacy of love for the fast being lost art, of the local butcher, and the pride and integrity he takes in his skills. It is refreshing to share in his attempt to educate, instruct and transform everyday meat cutters into so much more! I loved reading his entertaining and endearing anecdotes. This is not your everyday how to guide! This is the quintessential guide, for all who carve or buy meat and fully want to realize their optimum expectations!
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x8cf04798) étoiles sur 5 Great book! 11 février 2014
Par Kirk Dickinson - Publié sur Amazon.com
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
6 internautes sur 7 ont trouvé ce commentaire utile 
HASH(0x8ce733e4) étoiles sur 5 a wonderful meat loversbook! 12 février 2014
Par ronald d savenor - Publié sur Amazon.com
Format: Relié Achat vérifié
I’m one of the butchers featured in this book, and have met Cole at various meat events. If there’s one thing I know, it’s that he’s one of the very best butchers out there (takes one to know one!). In fact, we’re planning to do some meat demos and seminars together.
I’ve read the book, and am recommending it to all my meat-loving friends and customers. This is the most accurate, honest and detailed an explanation of the meat industry and butchery out there. Cole tells it like it actually is. Plus, readers get a complete step-by-step butchery course on CD, which guides a beginner through the entire cutting process in clear photos and understandable text.
I’ve got a bone to pick with the person who posted the review titled “Not What You Expect” – primarily because he got so much wrong. Especially the statement that "Cole's experience is within the commercial industry, and he does not (apparently) know a great deal about the traditional on-farm slaughter and processing still quite common in this nation."
Wow. Talk about wrong – even a cursory read of the book would reveal that it was Cole’s experience in the commercial sector that gave him the knowledge of how it works and led him to dedicate his career to working with small sustainable meat markets and local farmers.
Cole has spent many years processing animals for local farmers, as well as providing butchering courses for colleges and farmer/local food organizations. This is what he does on a day-to-day basis, as his many on-farm New England customers will attest to. He’s probably the butcher most familiar with rural traditions of on-farm slaughter and processing.=
As for the same reviewer’s comments about the photos being screen captures from a previous video, once again – not true! I remember last March when Cole and photographer Karen Coshof were shooting the breakdown of the beef, pork, lamb and chicken. It took them a full week to get all the photos.
In my opinion, this book is a five star product thar delivers far far more than promised and will be welcomed by culinary students, home cooks, chefs, resto owners, foodies and butchers like me!
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8cf76288) étoiles sur 5 Great information. Not what I expected 8 mai 2014
Par TG - Publié sur Amazon.com
Format: Relié Achat vérifié
Great information. Not what I expected. I thought it was a straight guide on butchery but it's really a book about the philosophy of butchering and breeds of animals. The information in the book is important and necessary. Too many time cooks just want to know the cuts of meat and not know why this particular cut or why this breed of animal is popular. The more solid information the better you are to handle what comes next. I do recommend this book for those people who are seriously interested in butchering. Not for those just interested in the fade of being a butcher.
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