Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for saleaand tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new worldastart by cutting up a chicken, and soon youall be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steakathe be-all and end-all of grilling one-upmanshipaand a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who havenat shopped there will become fans.GRINDER. meat grinder attachments for a stand mixer. Ia#39;m not sure what they were thinking when they designed ... either a high-quality manual grinder with a # 22-sized plate or a good-quality #10 stand-alone electric grinder (see Resources, anbsp;...
|Title||:||The Meat Hook Meat Book|
|Publisher||:||Artisan Books - 2014-05-20|