The Butcher's Table: Techniques and Recipes to Make the Most of Your Meat
by: Allie D'Andrea (Author)
Publisher: Harvard Common Press
Publication Date: 28 Sept. 2023
Language: English
Print Length: 192 pages
ISBN-10: 0760381550
ISBN-13: 9780760381557
Book Description
Join Allie D’Andrea (Outdoors Allie) to learn how to break down chicken, pork, and venison—then cook your way through recipes featuring your fresh cuts. If you’ve been wondering which knives to buy, started to break down an animal but wanted more guidance, or are looking for recipes where meat is the star of the show, you’ll find it in The Butcher’s Table. After a review of basics such as butchering tools and meat preparation, explore chapters organized by meat type: chicken, pork, and venison. Each chapter begins with an illustrated step-by-step tutorial on breaking down the animal, followed by recipes for both the star and showstopper cuts as well as recipes for making the most of bones, fat, and ground meat: Chicken: Oven-Baked Garlic Parmesan Chicken Wings, Cherry Almond Chicken Salad, Oven-Roasted Mango Drumsticks, Fresh English Pea and Chicken Thigh Soup, Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw, Spicy Chicken Meatballs in Marinara Sauce, All-Purpose Chicken Stock Pork: Bone-In Smoked and Shredded Boston Butt, Reverse Seared Pork Chops with Apple Relish, Picnic Carnitas, Soy-Glazed Country-Style Ribs with Fresh Ginger, Fresh Shank-End Ham with Molasses Glaze, Pork Hock Barbecue Beans, Blanched Bone Pork Stock, Rendered Leaf Lard Venison: Coffee-Rubbed Venison Loin Chops, Reverse-Seared Rosemary Loin Chops with Red Wine Reduction, Wild Mushroom-Stuffed Butterflied Venison Loin, Roasted Eye of Round with Peppercorn Sauce, Sirloin Butt Stir-Fry, Braised Venison Shanks, Maple Venison Breakfast Sausage Patties, Root Beer Venison Jerky And plenty more!Stunning hunt photography and mouthwatering recipe photos provide ample inspiration as you go. Whether you have a half hog from your local farmer or you're bringing home a deer fresh from the hunt, everyone’s welcome at the butcher's table.
About the Author
From the Back Cover In The Butcher's Table, hunter and cook Allie D'Andrea (Outdoors Allie) teaches you how to break down various animals and then use those delicious cuts of fowl, pork, and venison. If you've been wondering which knives to buy, started to break down an animal but wanted more guidance, or are looking for recipes where meat is the star of the show, you'll find it in The Butcher's Table. After a review of basics such as butchering tools and meat preparation, explore chapters organized by meat type: chicken,
About the Author Allie D’Andrea is a hunter, public lands advocate, wildlife conservationist, archer, angler, and adventure seeker. She started Outdoors Allie as a YouTube channel to share her love of the outdoors with her friends and the channel quickly grew—now she has a large following across YouTube, Instagram, and TikTok. Many of her fans have found her not through her hunting videos, but through her step-by-step butchery tutorials and recipes. (To this day, she wonders how many other influencers have gone viral for “cooking venison backstrap” or “rendering bear fat”…) She is also the co-founder of Artemis, a sportswomen conservation group. You can find her online on YouTube or Instagram as @OutdoorsAllie.
未经允许不得转载：电子书百科大全 » The Butcher's Table: Techniques and Recipes to Make the Most of Your Meat
评论前必须登录！
登陆 注册