PublishedMurdoch Books, October 2018 |
ISBN9781743363140 |
FormatHardcover, 512 pages |
Dimensions26cm × 20cm |
Anthony Bourdain, internationally acclaimed celebrity chef, meat lover and committed carnivore (Newsweek) contributed the foreword for this essential meat-lovers book. In Meat: The Ultimate Companion you will learn virtually all you need to know about meat, including why you should:
Eat better quality meat, but eat less of it
Eat the whole animal
And, eat more wild animals
A meat eater's best friend: Meat: The Ultimate Companion is not just a meat cookbook. It is designed to walk you through the topic from the eyes of the farmer, the butcher, and the best cooks; helping you with the questions you might want to ask before you buy your meat.
Recipes for the hardcore carnivore: Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world. Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.
The butchering art: Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious book covers:
The history of every major animal we raise for meat
International breed maps
Cut diagrams and descriptions
And, illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat
Meat: The Ultimate Companion is an excellent choice for fans of Stephanie Alexander, Michael Pollan, or Victor Churchill.
Two years ago Murdoch Books brought out The Australian Fish and Seafood Cookbook, surely the best book on the subject to date. Now they’ve produced this wonderful Meat book, written by master butcher Anthony Puharich who runs Victor Churchill in Sydney, Australia’s oldest continually operating butcher shop (founded 1876) and major supplier to the restaurant trade. Weeks before he died, Anthony Bourdain penned a foreword to this book in which he described Victor Churchill as the most beautiful butcher shop he’d ever seen, and this book as the perfect place to understand meat and what to do with it. It’s an exquisite book in which you’ll learn about meat through the eyes of the farmer, the butcher, and the best cooks. This book covers just about everything about meat: the history of the various animals and the different breeds, illustrated butchery techniques, information about selecting and storing meat. Best of all, it has over 110 recipes showcasing the major cuts of meat, drawing on cuisines and chefs from all over the world. It’s a lavishly photographed and illustrated book that I believe will become a modern cookery classic.
