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Primal Cuts: Cooking with America's Best Butchers Hardcover – October 12, 2010


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Hardcover, October 12, 2010
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Product Details

  • Hardcover: 288 pages
  • Publisher: Welcome Books (October 12, 2010)
  • Language: English
  • ISBN-10: 159962088X
  • ISBN-13: 978-1599620886
  • Product Dimensions: 10.3 x 8.4 x 1.4 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #684,413 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Primal Cuts is a celebration of the art of the butcher…While the book covers many common cuts and options, it also explores — and gives recipes for — some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun."
-Los Angeles Times

"This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country’s new butcher-block rock stars."
- Time Out New York

"Marissa Guggiana’s Primal Cuts is proof that our obsession with butchery and whole-beast cooking hasn’t yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow)—Guggiana’s book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification."
- 7x7 Magazine

Primal Cuts is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers — young, focused on quality and unwilling to compromise.”
- Richmond Magazine

"Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory."
- BiteClubEats.com

"[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos."
- North Bay Bohemian

"Primal Cuts: Cooking with America's Best Butchers offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights.  Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in this unique presentation, highly recommended for any culinary collection."
- California Bookwatch

“A great book for people who want to know where their meat comes from.”
- Temple Grandin, author of Animals Make Us Human

“Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country”.
- Paul Bertolli, chef, author of Cooking by Hand

About the Author

Marissa Guggiana is the president of Sonoma Direct, a purveyor of sustainably raised meats, the co-founder of Secret Eating Society and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A contributor to Saveur.com, since 2008 Marissa has been the co-editor of Meatpaper, a quarterly magazine exploring the art, ideas, and culture of everything meat-related.

More About the Authors

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Customer Reviews

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Buying this book is, in a way supporting the movement also.
Tom Freeman
If you're interested in Chefs and Butchers this is the book for you.
Beatrice
It's well-written with beautiful photographs and do-able recipes.
Jenna Shannon

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Cazman on November 27, 2010
Format: Hardcover
Primal Cuts is a fantastic book for learning the essentials of basic to experienced butchery for everyone. It has fast become an essential part of the books I use for work in my restaurant as well as great recipes for home. Thank you for making this book and promoting sustainable meat sourcing.
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5 of 5 people found the following review helpful By Mark Jones on December 21, 2010
Format: Hardcover
I've enjoyed meat all my life growing up in East Texas but never knew much about butchery. This is definitely a fine art that is fading and I will be seeking out some of these farmers that I'm local to to enjoy what they have to offer. Great book I thought.
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6 of 7 people found the following review helpful By Midwest Book Review on December 16, 2010
Format: Hardcover
PRIMAL CUTS: COOKING WITH AMERICA'S BEST BUTCHERS offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights. Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in this unique presentation, highly recommended for any culinary collection.
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2 of 2 people found the following review helpful By Tom Freeman on July 10, 2011
Format: Hardcover Verified Purchase
A real interesting book. It about encapsulates the essence of the local food movement. The books basically focuses on, I suppose, the people behind the movement. The leaders, in a way. Of course, only truly the known ones. It's very interesting how it is written. Each leader has a section to him or herself where they write a little story that focuses on their attachment to local food then there is a recipe or two.

Now the recipes are all obviously kind of difficult to make because they focus on local, sustainable meats which you obviously can only really attain at farmers markets. Though, there is also intersting tidbits of info such as how to make sausage and butchering all those sort of things.

Overall, I really liked it, I am a cook myself and very interested in local food so its nice to see people who share your passion. Buying this book is, in a way supporting the movement also. Its also a nice thing to have the book right on your bookshelf to remind you of it.
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4 of 5 people found the following review helpful By Paula Shatkin on November 19, 2010
Format: Hardcover
what a gorgeous book! the stories are beautifully written, the photography is beautiful, and the recipes that I have tried are amazing.
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6 of 8 people found the following review helpful By Tod Brilliant on November 18, 2010
Format: Hardcover
You can shove stuff into your mouth, chew and swallow....or you can EAT.

And to me, that's the essence of Primal Cuts. These butchers offer deep respect for the animals they raise and slaughter for healthy, intentional meals. In a world gone crazy over food--with people paying ungodly sums to sup at 'rated' restaurants, it's amazing to me that the vast majority still have no idea about the process involved with rearing, slaughtering, butchering and preparing an animal for consumption. Once you know, once you've well and truly learned each step, every bite you take is filled with that knowing...and believe me, that adds some serious flavor.
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