Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain’s leading butcher shops,
Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques.
This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more.
Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain.
Over de auteur
Dave Kelly, chief butcher at Ruby & White. Ruby & White is one of the premiere butchers in Great Britain. Specialists in traditional methods of butchery, Ruby & White brings a modern take to a traditional craft with state-of-art equipment and a focus on locally sourced and breed-specific meat. In addition to their beloved shop in Bristol, Ruby & White supplies meat to some of the finest restaurants in England including The Bristol Hotel, The Bath Priory, and celebrity chef Michael Caines’ Gidleigh Park. Foreword and contributing recipes by Glenn Keefer, owner, and John Hogan, chef of Keefer’s in Chicago. Keefer’s is one of the premiere steakhouses in the country garnering accolades such as Best of Chicago for Steak by the Food Network, Top Ten Steakhouse in America by Playboy magazine, as well as recognition by Wine Enthusiast and Wine Spectator magazines.http://www.rubyandwhite.com/http://www.keefersrestaurant.com/Contributors: Nick Armitage, David Brown, Alison Golden, Luigi Lino, Sam Moody, Nick Orr, Ross Shaw, Genevieve Taylor
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