Butchery & Sausage-Making For Dummies
By: Tia Harrison (author)Paperback
1 - 2 weeks availability
Discover how to butcher your own meat and make homemade sausage With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages. With easy-to-follow instructions and illustrations, Butchery & Sausage-Making For Dummies offers readers a look at how to butcher poultry, rabbit, beef, pork, lamb, and goats. The book will also explore sausage-making, with tips and recipes, and will look at preserving meat through curing and smoking. * Offers natural, healthier alternatives for sausages and preserved meats for people wary of processed foods * Provides helpful tips and guidance for home cooks and beginner butchers * Provides needed guidance for those looking to explore this long-overlooked profession Butchery & Sausage Making For Dummies is an invaluable resource for home cooks interested in being more responsible about their meat, or those that are looking to save money and enjoy healthier alternatives to what's found in their local grocery store.
Tia Harrison is co-founder of The Butcher's Guild, executive chef and co-owner of Sociale Restaurant, and co-owner of Avedano's Meats, a neighborhood butcher shop that focuses on whole animal butchery. Tia is passionate about food, education, and reviving the dying art of butchering by hand in addition to supporting small farms and sustainable food systems.
Introduction 1 Part I: Time to Meet Your Meat! 7 Chapter 1: The Butchery Room 9 Chapter 2: Meat Is Meat, Right? Wrong! 21 Chapter 3: Cuts and Terminology: The Basics of Butchery 33 Chapter 4: Basic Knife Skills, Tools, and Techniques 45 Part II: Poultry, Rabbit, and Lamb Butchery 61 Chapter 5: Duck, Duck, Goose, Chickens: Starting with Poultry 63 Chapter 6: What s Up, Doc? Rascally Rabbits! 85 Chapter 7: Baaaaack to Basics: Lamb and Goat Butchery 99 Part III: Pork Butchery 121 Chapter 8: Porky Pig: Understanding the Beast 123 Chapter 9: Pork: Cutting It Up 133 Chapter 10: Moving into Pork Subprimals 151 Part IV: Beef Butchery 173 Chapter 11: What s Your Beef? Understanding the Cuts 175 Chapter 12: Beef: The Forequarter 185 Chapter 13: Beef: The Hindquarter 221 Part V: Sausage-Making and Using the Whole Animal 245 Chapter 14: Setting Yourself Up for Sausage 247 Chapter 15: Sausage-Making Techniques 257 Chapter 16: Scrumptious Sausage Recipes 273 Chapter 17: Processing Techniques: The Good Kind 299 Part VI: The Part of Tens 313 Chapter 18: Top Ten Mistakes to Avoid When Butchering 315 Chapter 19: Top Ten Grilling Cuts 321 Chapter 20: Ten Sssshhhhausage-Making Secrets 327 Index 333
Number Of Pages:
- ID: 9781118374948
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