Verkäufer
Marlton Books, Bridgeton, NJ, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 1. Juli 2025
New- Great shape. hardcover New 2014. Bestandsnummer des Verkäufers SC-0033409
This comprehensive and award-winning guide provides step-by-step instruction on how to humanely slaughter and expertly butcher locally raised animals for the highest quality meat.
Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging.
Winner of the IACP and James Beard Awards.
Über die Autorin bzw. den Autor:
Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.
Titel: Butchering Poultry, Rabbit, Lamb, Goat, and ...
Verlag: Storey Publishing, LLC
Erscheinungsdatum: 2014
Einband: Hardcover
Zustand: New