Ultimate Companion to Meat
On the Farm, at the Butcher, in the Kitchen
$118.87
- Hardcover
512 pages
- Release Date
8 October 2019
Summary
Meat is the centerpiece of celebratory meals and everyday dinners. The quality of the meat—be it beef, lamb, chicken, pork, or even wild game like venison and rabbit—and the way it is prepared has never been so thoroughly important as in today’s world. Fifth-generation butcher Anthony Puharich believes that sustainably raised meat can and should remain the pinnacle of the kitchen: a special and wonderful treat, handled with care by the best farmers and butchers and eaten with respect.
Book Details
| ISBN-13: | 9781682684894 |
|---|---|
| ISBN-10: | 168268489X |
| Author: | Anthony Puharich, Libby Travers |
| Publisher: | Ww Norton & Co |
| Imprint: | Countryman Press |
| Format: | Hardcover |
| Number of Pages: | 512 |
| Release Date: | 8 October 2019 |
| Weight: | 2.06kg |
| Dimensions: | 203mm x 267mm |
You Can Find This Book In
About The Author
Anthony Puharich
Anthony Puharich is a fifth-generation butcher and co-owner of Victor Churchill, the “Bulgari of butcheries,” in Sydney, Australia. Libby Travers is a food writer, commentator, and communications consultant, and an advocate for sustainably produced food and wine. Chef, author, and raconteur Anthony Bourdain (1956-2018) was the host of Parts Unknown on CNN and the author of numerous books including Kitchen Confidential and Appetites. When Bourdain visited Victor Churchill on Parts Unknown, he called it “the most beautiful butcher shop in the world.”
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.