{"product_id":"the-home-butcher-simple-modern-techniques-for-processing-beef-lamb-sheep-goat-pork-poultry-fowl-rabbit-venison-other-game","title":"The Home Butcher: Simple, Modern Techniques for Processing Beef, Lamb, Sheep \u0026 Goat, Pork, Poultry \u0026 Fowl, Rabbit, Venison \u0026 Other Game","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\"At the Golden Steer, we believe in serving high-quality beef that we butcher in-house. You should do the same. \u003ci\u003eThe Home Butcher\u003c\/i\u003e is a terrific book for guiding you along the way.\" --Dr. Mike Signorelli, proprietor of the Golden Steer Steakhouse, one of Las Vegas's 10 Best Steakhouses ( \u003ci\u003eUSA Today\u003c\/i\u003e)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\"In an age when most things we want or need are only a few clicks away, there remains a great thrill for butchering our own meats. Providing veritable feasts for ourselves and others to enjoy is why I keep \u003ci\u003eThe Home Butcher\u003c\/i\u003e close by.\" --Chef Derek Bugge, passionate home butcher, winner of Food Network's \u003ci\u003eGuy Fieri's Grocery Games\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eJames O. Fraioli \u003c\/b\u003eis an award-winning cookbook author. He has more than 30 published titles and a James Beard Award to his credit. His celebrated books have been featured on the Food Network multiple times, been selected personally by Ellen DeGeneres as gifts for her television audience on \u003ci\u003eThe Ellen DeGeneres Show\u003c\/i\u003e, been showcased in \u003ci\u003ePeople, O, The Oprah Magazine, Vogue\u003c\/i\u003e, and on Martha Stewart Living Radio, and praised by such esteemed periodicals like \u003ci\u003eForbes\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. Previously, James served as a contributing writer and editor for dozens of food and wine magazine publications and has more than 250 feature articles to his credit. He resides in the greater Seattle area.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\"Welcome to an exciting home butchery experience! The Home Butcher is filled with plenty of step-by-step butchery instructions-as well as techniques, tips, and tricks-and also includes 75 homestyle recipes with easy-to-find ingredients. James Beard Award-winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you'll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. Examples of these delicious, approachable, and hearty recipes include: Beef Tenderloin with Roasted Cauliflower Steak Country-Style Pork Ribs with Peach Rosemary Glaze Citrus Marinated Chicken Thighs Warm Duck Breast Salad Sheep and Pork Meatballs with Pancetta Marinara Venison Pot Roast And more! To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage. So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead\" -- ONIX annotation.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\u003cb\u003eWelcome to an exciting home butchery experience! \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ci\u003eThe Home Butcher\u003c\/i\u003e is filled with plenty of step-by-step butchery instructions--as well as techniques, tips, and tricks--and also includes 75 homestyle recipes with easy-to-find ingredients.\n\u003cp\u003e \u003c\/p\u003e\nJames Beard Award-winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes.\n\u003cp\u003e \u003c\/p\u003e\nEasy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you'll learn about tools and equipment, packaging and food preservation, and food safety.\n\u003cp\u003e \u003c\/p\u003e\nThe savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket.\n\u003cp\u003e \u003c\/p\u003e\nExamples of these delicious, approachable, and hearty recipes include: \u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eBeef Tenderloin with Roasted Cauliflower Steak\u003c\/li\u003e\n\u003cli\u003eCountry-Style Pork Ribs with Peach Rosemary Glaze\u003c\/li\u003e\n\u003cli\u003eCitrus Marinated Chicken Thighs\u003c\/li\u003e\n\u003cli\u003eWarm Duck Breast Salad\u003c\/li\u003e\n\u003cli\u003eSheep and Pork Meatballs with Pancetta Marinara\u003c\/li\u003e\n\u003cli\u003eVenison Pot Roast\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\nTo compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage.\n\u003cp\u003e \u003c\/p\u003e\nSo, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead\u003cbr\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fraioli, James O\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Skyhorse Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-11-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Specific Ingredients|Meat|Cooking|Specific Ingredients|Poultry|Technology \u0026amp; Engineering|Food Science|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Meat cutting|Meat cuts|Slaughtering and slaughter-houses|Cooking (Meat)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781510745797\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781510745797\u003c\/p\u003e","brand":"Skyhorse Publishing","offers":[{"title":"Default Title","offer_id":51153967087894,"sku":"SP-9781510745797","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781510745797_spiral.png?v=1774929275","url":"https:\/\/lusper.myshopify.com\/products\/the-home-butcher-simple-modern-techniques-for-processing-beef-lamb-sheep-goat-pork-poultry-fowl-rabbit-venison-other-game","provider":"Lusperbooks","version":"1.0","type":"link"}