Overview

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.

Full Product Details

9781599620886

Table of Contents

Reviews

"""""Primal Cuts"" is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores -- and gives recipes for -- some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different ""personalities"" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun."" -""Los Angeles Times"" ""This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars."" - ""Time Out New York"" ""Marissa Guggiana's ""Primal Cuts"" is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)--Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification."" ""- 7x7 ""Magazine """"Primal Cuts"" is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers -- young, focused on quality and unwilling to compromise."" - ""Richmond ""Magazine ""Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory."" - ""BiteClubEats.com"" ""[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundre “A great book for people who want to know where their meat comes from.” - Temple Grandin, author of ""Animals Make Us Human"" “Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country”. - Paul Bertolli, chef, author of ""Cooking by Hand"" “Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure.” - Andrew Zimmern, host of ""Bizarre Foods"" ""A great book for people who want to know where their meat comes from."" --Temple Grandin, Author of ""Animals Make Us Human """

Primal Cuts is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores -- and gives recipes for -- some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different personalities of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun. - Los Angeles Times This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars. - Time Out New York Marissa Guggiana's Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)--Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification. - 7x7 Magazine Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers -- young, focused on quality and unwilling to compromise. - Richmond Magazine Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory. - BiteClubEats.com [Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundre A great book for people who want to know where their meat comes from. - Temple Grandin, author of Animals Make Us Human Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country . - Paul Bertolli, chef, author of Cooking by Hand Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure. - Andrew Zimmern, host of Bizarre Foods A great book for people who want to know where their meat comes from. --Temple Grandin, Author of Animals Make Us Human

A great book for people who want to know where their meat comes from. --Temple Grandin, Author of Animals Make Us Human A great book for people who want to know where their meat comes from. - Temple Grandin, author of Animals Make Us Human Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country . - Paul Bertolli, chef, author of Cooking by Hand Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure. - Andrew Zimmern, host of Bizarre Foods Primal Cuts is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores -- and gives recipes for -- some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different personalities of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun. - Los Angeles Times This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars. - Time Out New York Marissa Guggiana's Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)--Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification. - 7x7 Magazine Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers -- young, focused on quality and unwilling to compromise. - Richmond Magazine Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory. - BiteClubEats.com [Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundre

&ldquo;A great book for people who want to know where their meat comes from.&rdquo;<br> - Temple Grandin, author of Animals Make Us Human <br> &ldquo;Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country&rdquo;.<br> - Paul Bertolli, chef, author of Cooking by Hand <br> &ldquo;Just because Marissa's book is important doesn't make it any less fun than taking a break at the family BBQ, tying up your cousin to the nearest ant hill, and basting him with honey. This tome is a collection of superb stories about the men and women who make the meat world go round, with recipes and buckets of undiluted butcher worship thrown in for good measure.&rdquo;<br> - Andrew Zimmern, host of Bizarre Foods

Primal Cuts is a celebration of the art of the butcher...While the book covers many common cuts and options, it also explores -- and gives recipes for -- some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different personalities of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun. <br>- Los Angeles Times <br> This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country's new butcher-block rock stars. <br> - Time Out New York <br> Marissa Guggiana's Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn't yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)--Guggiana's book is a modern meat manual that celebrates the craft of old-world butchery and sustai

Author Information

"Marissa Guggiana is the president of Sonoma Direct, a purveyor of 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 contributor to Saveur.com, since 2008 Marissa has been the co-editor of ""Meatpaper,"" a quarterly magazine exploring the art, ideas, and culture of everything meat-related."

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