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Primal Cuts: Cooking with America's Best Butchers

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4.15  ·  Rating Details  ·  33 Ratings  ·  1 Review
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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Daniel C Burke
Mar 18, 2015 Daniel C Burke rated it it was amazing
Filled with excellent stories of small farm producers, butchers and people who work with animals for food production - this book is filled with people who genuinely care about where their food comes from and how it is handled. Food IMHO should not be anonymous and unidentifiable under cellophane. Equally, food should not just be the "safe and unrecognizable" parts of an animal. It was a very educational read and also comes with a lot of great recipes for items I normally might not have tried to ...more
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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 ...more
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