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Secrets of the butcher :how to select, cut, prepare, and cook every type of meat /

作者 : Grossan, Jean. , Le Caisne, Arthur. , Williamson, Stephanie,(translator).

出版社 : Black Dog & Leventhal Publishers,

出版年 : 2018

ISBN：9780316480666

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條碼號	典藏館	目前所在館	索書號	館藏狀態	資料類型	附件	預約人數	備註	預約
TPL0251906	新總館4F外文書區	新總館4F外文書區	W 641.36 L433 2018	在架	西文書		0		預約

書名： Secrets of the butcher :how to select, cut, prepare, and cook every type of meat /

紀錄類型：書目-語言資料,印刷品: 單行本

正題名[資料類型標示]/作者： Secrets of the butcher :Arthur Le Caisne ; illustrations by Jean Grossan ; translated by Stephanie Williamson by arrangement with Cambridge Publishing Management Limited.

其他題名： how to select, cut, prepare, and cook every type of meat /

作者： Le Caisne, Arthur.

其他作者： Williamson, Stephanie,

團體作者： Cambridge Publishing Management Limited.

版本項： First English-language edition.

出版者： New York :Black Dog & Leventhal Publishers,2018.

面頁冊數： 237 p. :color ill., color map ;25 cm.

標題： Meat.

ISBN ： 9780316480666 (hbk.) :

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100 1 $aLe Caisne, Arthur.
245 10$aSecrets of the butcher :$bhow to select, cut, prepare, and cook every type of meat /$cArthur Le Caisne ; illustrations by Jean Grossan ; translated by Stephanie Williamson by arrangement with Cambridge Publishing Management Limited.
250 $aFirst English-language edition.
260 $aNew York :$bBlack Dog & Leventhal Publishers,$c2018.
300 $a237 p. :$bcolor ill., color map ;$c25 cm.
504 $aIncludes bibliographical references.
520 $a"A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat."--$cProvided by publisher.
546 $aTranslated from the French.
650 0$aMeat.
650 0$aMeat cutting.
700 1 $aWilliamson, Stephanie,$c(translator).
700 1 $aGrossan, Jean.
710 2 $aCambridge Publishing Management Limited.

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020   $a9780316480666 (hbk.) :$cNT$980
040   $aTWTNM$beng$dTWTNM
041 1 $aeng$hfre
082 04$a641.36$222
100 1 $aLe Caisne, Arthur.
245 10$aSecrets of the butcher :$bhow to select, cut, prepare, and cook every type of meat /$cArthur Le Caisne ; illustrations by Jean Grossan ; translated by Stephanie Williamson by arrangement with Cambridge Publishing Management Limited.
250   $aFirst English-language edition.
260   $aNew York :$bBlack Dog & Leventhal Publishers,$c2018.
300   $a237 p. :$bcolor ill., color map ;$c25 cm.
504   $aIncludes bibliographical references.
520   $a"A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat."--$cProvided by publisher.
546   $aTranslated from the French.
650  0$aMeat.
650  0$aMeat cutting.
700 1 $aWilliamson, Stephanie,$c(translator).
700 1 $aGrossan, Jean.
710 2 $aCambridge Publishing Management Limited.

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