The Gourmet Butcher’s Guide to Meat
by Ward Cole
This book is made for meat lovers! Subtitled “How to Source It Ethically, Cut It Professionally, and Prepare It Properly,”Cole Ward’s tome on meat is a treasure trove of information and advice. He begins with a chapter on butchers, then follows the trail of how meat gets to our tables and delves into the particulars of how the meat industry works.
You will learn the names of different cuts of meat and how to carve up a whole side of beef, pork or lamb. There’s
advice on preparing poultry and a great chapter on preparing sausage.
Best of all, this book offers no apologies, and does not insist that meat be lean. Lots of fatty cuts appear in the photos.
The Gourmet Butcher’s Guide to Meat is a source book and encyclopedia and belongs in the kitchens of chefs and
amateur cooks alike. Thumbs UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Summer 2014🖨️ Print post