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“By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat.”
--James Peterson, author of Meat and Cooking
“If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.”
--Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat
“…clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure.”
“The new bible for conscious carnivores.” – Bon Appétit
This is a fascinating book with lots of good information presented in a simple, approachable way.
The story of creating Fleisher's and finding sources for local, antibiotic and hormone free, pasture raised, meat and poultry is fascinating.
I highly recommend it this book to anyone who is interested in eating better meat but confused by all the terms and is wary of green washing.
Yes it was a big help trying to be a butcher I need all the help I can getPublished 12 days ago by Sylvia Stanley
tons of great information from the Applestones who have every intention of spreading their knowledge and experiences bringing a long lost tradition back to the U.S.Published 22 days ago by redone
One of the best books that I have read on butchers and what to look for in quality meats. The book is both entertaining and informative which is difficult to find in a self help... Read morePublished 5 months ago by giles davis
this is the first book I am reading about butchery and meat, and really glad I dld. if you want to know better what you are eating, how to pick better meat, how to cook, how to... Read morePublished 7 months ago by what
The coverage, writing, and illustrations are superb in this book and it is a welcome addition to my library. Read morePublished 10 months ago by Dr. Richard B. Shepard
I really enjoy reading this book. It is written with a great sense of humor. The tips for cutting meat are great, but the suggestions on cuts of meat to try, the recipes, and the... Read morePublished 12 months ago by OldBattlAx
I gave this a four star rating cause I did not see any directions on how to acutely cut meat. if I was just learning how to butcher this book would not have helped me at all. Read morePublished 12 months ago by corey