Cooking With America's Best ButchersBook - 2010
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.
Publisher: New York, NY : Welcome Books, 2010.
Characteristics: 287 pages : color illustrations ; 26 cm