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.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher’s Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004–2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively storytelling. Green also leads culinary tours. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at alizagreen.com.

Steve Legato is a photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly, and Main Line Today. He resides just outside of Philadelphia, PA. His website is stevelegato.com.

Introduction to Meat

Tying a Butcher’s Knot

Tenderizing Meat Using a Jaccard Cutter

Using a Vacuum Sealer to Preserve Meat

Joining Two Portions of Meat Using Transglutaminase

Interviews with the Masters

Illustrated Techniques

- Beef

- Veal

- Pork

- Poultry

- Organ Meats

- Game

- Lamb

Resources

Acknowledgments

About the Author

About the Photographer

Index