The Butcher's Apprentice

The Butcher's Apprentice
EK6-SyHTGx0C
176
By:"Aliza Green"
"Cooking"
Published on 2012-06-01 by

The long lean \u003cb\u003etenderloin\u003c/b\u003e, or filet, which lies on either side of the backbone, is the \u003cbr\u003e\ntenderest muscle in the beef Ioin section because that muscle does little work. \u003cbr\u003e\n\u003cb\u003eTenderloin\u003c/b\u003e has mild, mellow flavor, very fine grain, and yielding texture. Though ...

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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. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

This Book was ranked 21 by Google Books for keyword tenderloin.

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