Libro The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen De Anthony Bourdain

portada The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen

Formato

Libro Físico

Autor

Prefacio de

Editorial

Año

2019

Idioma

Inglés

N° páginas

512

Encuadernación

Tapa Dura

Dimensiones

26.4 x 20.6 x 4.1 cm

Peso

2.04 kg.

ISBN13

9781682684894

Categorías

Obras de consulta
Aparatos de cocina: usos y trucos
Recetas de carnes y caza

The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen

Anthony Puharich (Autor) · Libby Travers (Autor) · Anthony Bourdain (Prefacio de) · Countryman Press · Tapa Dura

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Reseña del libro "The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen"

Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat--be it beef, lamb, chicken, pork, or even wild game like venison and rabbit--and the way it is prepared has never been so thoroughly important as in today's world. Fifth- generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect. In The Ultimate Companion to Meat, he reveals how to make enjoying meat a sublime experience, with more than 100 recipes. Chapters include Birds, Sheep, Pigs, Cattle, and Wild. There is information about breeds, their history, and what they eat and how it affects the taste, as well as what happens on the farm, at the butcher, and finally, in the kitchen. There's a chapter on technique, including cooking methods and basic butchery. Hundreds of illustrations, diagrams, and stunning photographs make this truly the ultimate guide for anyone who is serious about meat.

Anthony Bourdain

(Prefacio de)

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(Nueva York, 1956 – Alsacia, 2018) Jefe de cocina con más de 30 años de experiencia. Además, fue presentador de televisión y escritor estadounidense. Marcó un antes y un después en la forma de ver la alta cocina con una visión rompedora y sin prejuicios. Chef de fama internacional, combinó durante años su habilidad tras los fogones con la escritura y la aparición en diferentes medios de comunicación. También colaboró en numerosas ocasiones con la prensa, desde The New York Times y The Times hasta la revista Food Arts.

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