From the author of Serial Griller and South's Best Butts, a
cookbook of more than 125 everyday specialty recipes plus meaty stories
and secret tips from butchers everywhere.
Sometimes, the best way to get the best recipes is to just talk to your
butcher. It's an age-old adage that Matt Moore, author of Serial
Griller and South's Best Butts and grandson of a butcher*,* took to
heart--he's traveled around the country and beyond to do just that. In
Butcher on the Block, he shares stories, coveted family recipes, and
expert tips from the people behind the counter who sell your meats,
poultry, fish, vegetables, and trimmings.
This all-inclusive book is carved into three separate sections:
Butchering Primer, a quick prep of what a home cook might need to
begin butchering at home, including step-by-step photographs of how to
break down a chicken, fillet a fish, prep a bone-in pork chop, and slice
up a beef tenderloin.
Butcher Profiles, with behind-the-counter access and specialty
recipes from renowned butchers and butcher shops around the world,
including Hing Lung Company in San Francisco; Cara Mangini, author of
The Vegetable Butcher; Red's Best in Boston; Maison Mallard in France;
and Tommie Kelly--the butcher at Matt's own local Kroger's. With recipes
like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce,
DiSalvo's Porchetta, and Matt's grandfather's Kibbeh Nayyeh
(Lebanese-style tartare), you can simultaneously travel the country and
meet the butcher on your block.
And lastly, Matt's own highly praised recipes, for grilling,
barbecue, and all-around cooking to further your own butchering
techniques--or to just cook what you get from the butcher's. Recipes
cover it all, from appetizers, sides, salads to meaty mains (including
game) and vegetables--even desserts and drinks:
If you're looking for exciting new cooking techniques, delicious
recipes, good stories, and to support and celebrate local businesses,
look no further than Butcher on the Block.
