{"product_id":"the-butchers-apprentice-the-experts-guide-to-selecting-preparing-and-cooking-a-world-of-meat-paperback","title":"The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat - Paperback","description":"\u003cp\u003eby \u003cb\u003eAliza Green\u003c\/b\u003e (Author), \u003cb\u003eSteve Legato\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe masters in \u003ci\u003eThe Butcher's Apprentic\u003c\/i\u003ee teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide. \u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAliza Green\u003c\/b\u003e is an award-winning Philadelphia-based author, journalist, and influential chef whose books include \u003ci\u003eThe Butcher's Apprentice\u003c\/i\u003e, \u003ci\u003eMaking Artisan Pasta \u003c\/i\u003e(Quarry Books, 2012), \u003ci\u003eThe Fishmonger's Apprentice\u003c\/i\u003e (Quarry Books, 2010), S\u003ci\u003etarting with Ingredients: Baking\u003c\/i\u003e (Running Press, 2008), \u003ci\u003eStarting with Ingredients \u003c\/i\u003e(Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), \u003ci\u003eBeans: More than 200 Delicious, Wholesome Recipes from Around the World\u003c\/i\u003e (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e, \u003ci\u003ePhiladelphia Daily News\u003c\/i\u003e, and \u003ci\u003eCooking Light \u003c\/i\u003emagazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for \"Best Single-Subject Cookbook\" in 2001 for \u003ci\u003eCeviche!: Seafood, Salads, and Cocktails with a Latino Twist\u003c\/i\u003e (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at alizagreen.com.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSteve Legato\u003c\/b\u003e is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in \u003ci\u003eArt Culinaire\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eFood and Wine\u003c\/i\u003e, \u003ci\u003eWine Spectator\u003c\/i\u003e, \u003ci\u003eFood Arts\u003c\/i\u003e, \u003ci\u003eGQ, Departures\u003c\/i\u003e, \u003ci\u003eWine \u0026amp; Spirits\u003c\/i\u003e, \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e, \u003ci\u003ePhiladelphia Magazine\u003c\/i\u003e, \u003ci\u003eDelaware Today\u003c\/i\u003e, \u003ci\u003eNew Jersey Monthly\u003c\/i\u003e, and \u003ci\u003eMain Line Today\u003c\/i\u003e. He resides just outside of Philadelphia, PA. His website is stevelegato.com.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.9 x 8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47426133393586,"sku":"9781592537761","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/566787ae80edf59086ae8cd3fea85d88.webp?v=1778510797","url":"https:\/\/box.dadyminds.org\/products\/the-butchers-apprentice-the-experts-guide-to-selecting-preparing-and-cooking-a-world-of-meat-paperback","provider":"DADYMINDS BOX","version":"1.0","type":"link"}