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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat Flexibound – June 1, 2012

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The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat + Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork + The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
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Editorial Reviews

About the Author

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.

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Product Details

  • Series: Apprentice
  • Flexibound: 176 pages
  • Publisher: Quarry Books (June 1, 2012)
  • Language: English
  • ISBN-10: 1592537766
  • ISBN-13: 978-1592537761
  • Product Dimensions: 8 x 0.5 x 10 inches
  • Shipping Weight: 13.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #789,215 in Books (See Top 100 in Books)

More About the Author

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of thirteen highly successful cookbooks including her newest, The Soupmaker's Kitchen, to be published July 1st and available now for pre-sale on Amazon. Her Making Artisan Pasta, a step-by-step full color guide to making a world of fresh pasta has been garnering outstanding reviews and strong sales. It was selected by Cooking Light Magazine as one of its Top 100 Cookbooks of the Last 25 Years--quite an honor in a field of thousands!

Researching Making Artisan Pasta in Italy inspired Green to gather a small group of food lovers to explore the Southern Italian region of Puglia, which she calls, "land of 1,000-year-old olive trees", in a tour taking place October 2 to 9, 2013. The group will be visiting wineries, experiencing the region's best and most authentic restaurants, markets, and artisan food producers, exploring world cultural sites, and will join in two cooking classes. For details, visit WWW.ALIZAGREEN.COM and click on the Puglia tour page.

Green's book, The Butcher's Apprentice, (Quarry Books, 2012) contains fascinating interviews with a rancher raising Japanese Wagyu cattle, a couple who produce Italian-quality prosciutto in Iowa because that's where the pigs are, a Jewish deli owner, a "new wave" hunter, a humane slaughterhouse designer, and an chef in Umbria who serves only meat from her family's farm. Interspersed are clear, full-color step by step techniques for cutting and trimming various types and cuts of meat and poultry that even the novice will be confident enough to try.

The perfect companion book is her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned top praises from Food & Wine and Real Simple.

The Fishmonger's Apprentice (Quarry Books 2011) is full of step by step techniques for working with everything from geoduck to swordfish, from abalone to crayfish, flatfish and round fish. Interviews with experts in fishing like the five Portuguese families who started the sustainable American Albacore Tuna Association, a third-generation lobsterman from Maine, the manager of the Honolulu wholesale fish auction, and person who runs London's Billingsgate Fish Market, which has been in continuous operation for over 1,000 year! The book comes with a DVD showing Aliza preparing a dozen fish and seafood dishes plus recipes from renowned chefs.

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was recommended by the New York Times, Men's Health, and Shape and has sold over 50,000 copies. Her personal favorite is Field Guide to Herbs & Spices (Quirk Books 2006), a compact guide to common but also rare and unusual spices from around the world. Field Guide to Seafood (Quirk Books 2007) is a complete guide to choosing fish and shellfish, whether you live in the US or abroad. The series of four food field guides is a must on the shelves of food writers, editors, and culinary students.

Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book flies off the shelves in the United Stated and Canada. Starting with Ingredients: Baking does for baking what the first book did for general cooking in 60 chapters. Find uncommon international recipes, detailed ingredient information, and dozens of invaluable tips.

¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), which Green co-authored with chef Guillermo Pernot, received a James Beard Award for "Best Single Subject Cookbook." Her book, The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), was described by Booklist as "a comprehensive guide to the world of beans and bean cookery belongs in every cookbook collection." When Running Press re-released it as as Beans: More than 200 Delicious, Wholesome Recipes from Around the World with new photographs and recipes, the book appeared in a New York Times feature on top holiday cookbooks.

The beautiful oversized book, Georges Perrier: Le Bec-Fin Recipes (Running Press 1997) features a collection of recipes from Philadelphia's landmark restaurant that Green co-wrote with the renowned French chef.

Green has conducted numerous cooking classes, had many television appearances and radio interviews, and is a highly reputed television and print food stylist. As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green began her career in the mid-1970's as Executive Chef at the renowned Ristorante DiLullo, where her culinary achievements landed the restaurant a prestigious four-star rating. In 1988, The Philadelphia Inquirer inducted Chef Green into its Culinary Hall of Fame, citing her as one of the ten most influential people in the city's food industry for her uncompromising efforts at working with local farmers.

Green cites her childhood, which she spent traveling and living abroad, as the inspiration for her culinary pursuits. She has been reading about, writing about and preparing and perfecting food for most of her life. Today, Green spends her time writing food guides and cookbooks, consulting to restaurants and institutional food service providers, teaching, and leading culinary tours.

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By 97 on January 14, 2014
Format: Flexibound Verified Purchase
To be honest I was looking for something closer to slaughtering process. But it would of been great if it showed how to
dissect an entire eviscerated animal. Instead it illustrated cutting the dissected parts into smaller bits. While a Livestock farmer can draw for this book it is far more suited for a chef or the consumer. Loads of pictures ... complimenting the instructions!
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Good for a super market butcher or home chef but I was hoping for more. The color photos and interviews with producers are excellent however this is not the book to purchase if you intend to break down a whole animal. There are no descriptions of proper carcass handling or primal breakdown for example.

The book assumes you know the tools that are being used in advance. For example there's a section on assembling a crown roast that shows the usage of a larding needle without saying that's what you should use or how to use it. Also, it shows a frenched bone set on the same roast with no description on how to properly french a bone.

I suppose I should have read a little into the title. This is certainly the book for an "apprentice" butcher or home chef, not for an actual butcher or someone who needs a primer on whole animal butchery.
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By M. Anderson on June 24, 2014
Format: Flexibound Verified Purchase
Excellent photos, well-written descriptions. A great, easy read if you work in the meat industry or if you simply want to learn more about cutting meat.
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By Joye on December 13, 2014
Format: Flexibound Verified Purchase
A very useful guide for getting the cuts right: butchery without butchering the job.
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