Primal Cuts: Cooking with America's Best Butchers

Author(s): Marissa Guggiana


Butchery was nearly a dead art until a nose-to-tail renaissance turned progressive meat cutters into culinary cult idols, and redefined the way we buy and cook our beef, pork, fowl, and game. From a Michelin starred chef to a farmer who raises free-range animals, butchers pack their most-prized recipes and good old fashioned know-how into this cookbook. From sausage making and perfecting stock to practical advice on techniques and tools, home butchering diagrams, and tips, as well as one hundred recipes, readers get a complete butchery resource in Primal Cuts. Adventurous locavores will learn how to cook conventional and unconventional cuts, how to talk to and what to ask their local butchers, and even how to source whole animals for their home freezers. More than just a cookbook, Primal Cuts is the voice of those bound by a common respect for the food they produce and for the animals that give their lives.


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""Primal Cuts" is a celebration of the art of the butcher While the book covers many common cuts and options, it also explores and gives recipes for some lesser-known cuts and under-used animals. You'll learn the primal cuts for lamb, goat and venison in addition to understanding the different "personalities" of steaks (what distinguishes a filet from a strip steak, a rib-eye from flank). The recipes are both informative, and fun."-"Los Angeles Times" "This oversize paean to the many joys of dismembering whole beasts features nose-to-tail recipes from many of the country s new butcher-block rock stars." - "Time Out New York" "Marissa Guggiana s "Primal Cuts" is proof that our obsession with butchery and whole-beast cooking hasn t yet reached a saturation point. Filled with interviews from butchers and chefs, recipes, and charts (on topics like sharing a cow) Guggiana s book is a modern meat manual that celebrates the craft of old-world butchery and sustainably-raised meat without resorting to overwrought praise and glorification." "- 7x7 "Magazine "Primal Cuts" is a book that celebrates butchers...full of straightforward, meat-focused dishes, each accompanied by a story about a member of the new, unexpected generation of American butchers young, focused on quality and unwilling to compromise. - "Richmond "Magazine "Marissa's ode to pork, lamb, beef, goat, duck and chicken is a can't-look-away book filled with well-worn recipes, illustrations and unfliching images of raw meat and white-coated butchers. A primal look at the food that fuels us, and a story of where that food comes from in all its carnivorous glory."- "" "[Marissa Guggiana] has delivered the definitive guide to the country's carvers... At 287 pages and roughly as weighty as a rack of lamb, housed in a butcher-paper jacket, the book is full of butcher profiles, recipes, tips, philosophies and information along with hundreds of incredible photos."- "North Bay Bohemian" ""Primal Cuts: Cooking with America's Best Butchers" offers a focus on locally sourced meats with a survey of techniques and recipes from butchers across America, in effect creating a modern 'bible' packed with the latest meat insights. Each step is illustrated in a visual cookbook that describes 100 recipes and covers everything from hot dogs to roasted goose and braised rabbit. The butchers themselves receive high profile in this unique presentation, highly recommended for any culinary collection."- "California Bookwatch" A great book for people who want to know where their meat comes from. - Temple Grandin, author of "Animals Make Us Human" Anyone who laments the disappearance of the craft of butchery as a casualty of the industrial meat system will take heart in the very hopeful message of this book--that a new generation of butchers are restoring time-honored traditions in all corners of the country . - Paul Bertolli, chef, author of "Cooking by Hand""

Marissa Guggiana is an editor for Meatpaper magazine and the author of Off the Menu: Staff Meals from America's Best Restaurants. In 2011, she cofounded the Butcher's Guild, a national organization that promotes and supports artisanal butchery. Dario Cecchini, the son of generations of butchers, continues the family tradition in his Antica Macelleria Cecchini in Panzano, Italy. Andrew Zimmern, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, and food writer.

General Fields

  • : 9781599621340
  • : Rizzoli International Publications
  • : Welcome Enterprises, Inc
  • : 1.134
  • : March 2016
  • : 254mm X 254mm X 28mm
  • : United States
  • : books

Special Fields

  • : Marissa Guggiana
  • : Other book format
  • : 641.66
  • : 288
  • : 100 Colour Photographs