Cover image for The Butcher's Table : Techniques and Recipes to Make the Most of Your Meat.
The Butcher's Table : Techniques and Recipes to Make the Most of Your Meat.
ISBN:
9780760381564
Title:
The Butcher's Table : Techniques and Recipes to Make the Most of Your Meat.
Author:
D'Andrea, Allie.
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (252 pages)
Contents:
Intro -- Cover -- Title -- Contents -- Introduction -- Ch 1: Welcome to My Kitchen -- Ingredients -- Knives and Tools for Butchery -- Shopping for and Maintaining Knives and Tools -- Meat Preparation -- Butchery -- Ch 2: Chicken -- Chicken Cuts Explained -- How to Butcher a Chicken -- Maple-Roasted Chicken with Autumn Vegetables -- Oven-Baked Garlic-Parmesan Chicken Wings -- Cherry Almond Chicken Salad -- Oven-Roasted Mango Drumsticks -- Fresh English Pea and Chicken Thigh Soup -- Bone-In Chicken Thighs with Tangy Mustard Pan Sauce -- One-Bowl Spicy Curried Chicken Salad -- Pan-Seared Chicken Breast with Peanut Sauce and Bright Slaw -- Buffalo Chicken Tender Wrap -- Spicy Chicken Meatballs in Marinara Sauce -- All-Purpose Chicken Stock -- Ch 3: Pork -- Pork Cuts Explained -- How to Butcher a Pig -- Bone-In Smoked and Shredded Boston Butt -- Homemade Barbecue Sauce -- Brown Sugar Pork Rub -- Reverse Seared Pork Chops with Apple Relish -- Picnic Carnitas -- Soy-Glazed Country-Style Ribs with Fresh Ginger -- Sous-Vide Pork Tenderloin with Peach Chutney -- Sticky-and-Sweet Baby Back Ribs -- Oven-Roasted Center-Cut Pork Loin with Herb Sauce -- Garlic Butter Boneless Pork Chops -- Oven Baked Hot Honey St. Louis-Style Spareribs -- Peppered Smoked Bacon -- Fresh Shank-End Ham with Molasses Glaze -- Italian Pork Sausage -- Pork Hock Barbecue Beans -- Blanched Bone Pork Stock -- Rendered Leaf Lard -- Browned Butter Pecan Pie with Lard Crust -- Ch 4: Venison -- Venison Cuts Explained -- How to Butcher a Deer -- Bone-in Shoulder Roast -- Coffee-Rubbed Venison Loin Chops (Backstrap) -- Reverse-Seared Rosemary Loin Chops (Backstrap) with Red Wine Reduction -- Wild Mushroom-Stuffed Butterflied Venison Loin (Backstrap) -- Grilled Tenderloin with Horseradish Sauce -- Roasted Venison Stock -- Hearty Venison Pot Roast -- Mongolian Venison.

Roasted Eye of Round with Peppercorn Sauce -- Sirloin Butt Stir-Fry -- Braised Venison Shanks -- Maple Venison Breakfast Sausage Patties -- Mr. Delp's Lentil Soup -- Sloppy Joes -- Root Beer Venison Jerky -- Resources -- Acknowledgments -- About the Author -- Index -- Copyright.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2023
Publication Information:
Minneapolis :

Harvard Common Press,

2023.

©2023.