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The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly / Cole Ward with Karen Coshof.

Ward, Cole. (Author).

  • Book Book
  • ISBN: 9781603584685 (hbk.)
  • ISBN: 1603584684 (hbk.)
  • Description: xix, 311 pages : color illustrations ; 27 cm + 1 CD-ROM (4 3/4 in).
  • Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2014]

Available copies

  • 1 of 1 copy available at NOBLE (All Libraries).
  • 0 of 0 copies available at Gloucester.

Current holds

0 current holds with 1 total copy.

Library Location Call Number Status Due Date
Peabody Main Adult Nonfiction TS 1970 .W37 2014 (Text to Phone) Available -

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Contents Note: What is a butcher? -- A long tradition -- We love meat -- Getting meat to the table -- The way the meat industry works -- Processing your own meat -- A side of beef -- A side of pork -- A side of lamb -- Cluck-I'm your domestic chicken -- Making sausage and value-added products -- A better way of thinking about meat.
Summary: Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement.
Subject: Meat industry and trade.
Meat cuts.
Slaughtering and slaughter-houses.
Coshof, Karen. (Added Author).

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