Primal Cuts: Cooking with America's Best Butchers
Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new gene...more
Hardcover, 288 pages
Published October 12th 2010 by Welcome Books
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Marissa Guggiana is the author of Primal Cuts: Cooking With America's Best Butchers (Welcome Books, October 2010), president of Sonoma Direct, a family business providing sustainably raised meats, the co-founder of Secret Eating Society, and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A regular contributor to Saveur.com...moreMore about Marissa Guggiana...