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Book Data

ISBN: 9781603584685
Year Added to Catalog: 2013
Book Format: Hardcover, PLC
Book Art: Full-Color Throughout
Dimensions: 8 x 10
Number of Pages: 336
Book Publisher: Chelsea Green
Release Date: January 21, 2014
Web Product ID: 762

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The Gourmet Butcher's Guide to Meat (with CD)

How to Source it Ethically, Cut it Professionally, and Prepare it Properly

by Cole Ward, Karen Coshof

Reviews, Interviews, & Articles

  • "Resolutely carnivorous, Ward amasses evidence confirming that humans have been meat eaters from early in their history. He passionately defends humane animal husbandry, maintaining that properly slaughtered and processed animals produce superior meat. Ward has little use for high-volume, big-business meat packers. Addressing beef, pork, lamb, and chicken, he inventories some of currently popular animal breeds whose flesh offers exceptional flavors. Ward explains how to break down an animal’s primal cuts to produce roasts, steaks, and chops, and he offers some unique recipes for sausages. A bibliography gives sources for further exploration, and a CD supplements the book with step-by-step instructional photos.” — Booklist
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  • "For old-world experience of the art of butchery, look no further than master butcher and lecturer Ward. His deep knowledge shines as he delves into nearly every aspect of butchery—from its role in ancient Egypt to profiles of individual farmers and shops to the controversy around ritual slaughter—before ever addressing how to carve up a carcass. While parts of this background are compelling, especially Ward’s personal story, those looking for practical instructions will have a 100-page wait. Once there, however, readers are greeted with detailed, well-organized information on choosing and processing the best beef, pork, lamb, and chicken. A CD is included for most of the carving instruction. Sensitive readers be warned: like a well-seasoned piece of meat, Ward’s language is mildly salty. ­VERDICT With artisan meat and home butchery growing in popularity among DIYers and urban homesteaders, this book is on trend. However, its detailed emphasis on theory and history make it better suited to the serious gourmet than to the casual foodie.” — Library Journal 

Price: $49.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day


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Cole Ward's Upcoming Events

  • Cole Ward at ACRES USA Conference
    ACRES, Columbus OH
    December 4, 2014, 12:00 pm
  • Cole Ward at The Inn at Weathersfield
    The Inn at Weathersfield, Perkinsville VT
    January 30, 2015, 12:00 pm

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