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Book, 2010
Current format, Book, 2010, , Available .
Book, 2010
Current format, Book, 2010, , Available . Offered in 0 more formats
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.
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