Prime Cuts: Books About Meat

Last week, Jill Wilson wrote about a renewed interest in butchers and locally-sourced meats in a Free Press article entitled Riving an Art. In addition to talking to butchers from the newly opened Bouchée Boucher and established businesses like Denny’s Meats, the college’s Culinary Arts gets mentioned for expanding their repertoire by using whole animals in meat cutting courses, plus a brand-new second year course.

As usual, the library continues to support this, and other programs, with our collection. Below are selected titles from our collection yet these ‘prime cuts’ represent a fraction of culinary titles with topics already profiled in past posts. (What can we say, we like food as much as books.)

Books

 

 

Butcher’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World Of Meat
Authors: Eliza Green and Steve Lagado (Illustrator)

 

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you’ll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating.–From the Online Catalog


Eat This Book: A Carnivore’s Manifesto

Author: Dominque Lestel

If we want to improve the treatment of animals, Dominique Lestel argues, we must acknowledge our evolutionary impulse to eat them and we must expand our worldview to see how others consume meat ethically and sustainably.–From the book jacket

 

 

 


Meat: Everything You Need To Know

Author: Pat LaFrieda

Pat LaFrieda, the third generation butcher, and owner of America’s premier meatpacking business presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating.–From the Simon and Shuster Website

 

Meat: Identification, Fabrication, Utilization
Author: Thomas Schneller

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book.–From Amazon.ca

Streaming Videos

Meat [Video on Demand]
Author: Cordon Bleu

Meat Technology[Video on Demand]
Author: Ontario, Ministry of Agriculture

Braising and Stewing[Videon on Demand]
Author: California Culinary Academy

Need something more specific? Try searching by subject for things like “charcuterie”, in our online catalog. Not only will your search term show up in a title or subject line of a record, but it might also be part of an item’s table of contents. Contact the library for more search tips, help with streaming video or one-one help to support your career path.