The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly / Cole Ward with Karen Coshof.
- 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, 
- 1 of 2 copies available at NOBLE (All Libraries).
- 0 of 1 copy available at Gloucester. (Show all copies)
0 current holds with 2 total copies.
|Library||Location||Call Number||Status||Due Date|
|Gloucester||Adult New Books||New 664.9029/Ward (Text to Phone)||Checked out||09/09/2014|
|Peabody Main||Adult Nonfiction||TS 1970 .W37 2014 (Text to Phone)||Available||-|
|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.
Search for related items by subject
Meat industry and trade.
Slaughtering and slaughter-houses.