Primal Cuts: Cooking with America’s Best Butchers

Publishers Information

About Primal Cuts: Cooking with America’s Best Butchers

Publisher Web Link: http://www.welcomebooks.com/

Butchery was nearly a dead art until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen—Primal Cuts: Cooking with America’s Best Butchers is their modern meat bible.

Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover fifty of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals—butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butchers, and even how to source and buy whole animals for their home freezers. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do. (http://welcomebooks.com/)

Author Information

About Marissa Guggiana

Author Web Link: http://www.welcomebooks.com/primalcuts/

Marissa Guggiana is the president of Sonoma Direct, a family business providing sustainably raised meats, co-founder of The Butcher’s Guild, a new organization to promote integrity, fraternity and community in the meat world, and a leader in Slow Food, for which she was the charcuterie curator at the inaugural Slow Food Nation event in San Francisco. A regular contributor to Saveur.com, since 2008 Marissa has been an editor and contributor to Meatpaper, a quarterly magazine exploring the fleischgeist. Marissa is committed to changing the food system to maintain the strength and independence of small farms and ranches. She is a fellow with Roots of Change, an organization to create a sustainable food system as the new mainstream. She also sits on the board of Ag Innovations Network, an NGO that facilitates communication for the stakeholders in regional food systems. (http://www.welcomebooks.com/)

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Primal Cuts: Cooking with America’s Best Butchers

by Marissa Guggiana