The Home Butcher
James O. Fraioli’s The Home Butcher offers a comprehensive guide to modern meat processing techniques for beef, lamb, sheep, goat, pork, poultry, rabbit, venison and other game.
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Key Features
- Modern butchering techniques for various meats
- Simple instructions for at-home processing
- Detailed information on beef, lamb, sheep, goat, pork, poultry, rabbit, venison and other game
Specs
- Author: James O. Fraioli
- Publication Date: November 26, 2019
- Publisher: Skyhorse Publishing
- Number of Pages: 264 pages
- Language: English
Pros & Cons
Pros
- Comprehensive guide to modern butchering techniques
- Easy-to-follow instructions for home use
- Detailed information on various types of meat processing
Cons
- May be too technical for beginners
- Limited focus on specific regional traditions
Who It’s For
The Home Butcher is ideal for:
- Meat enthusiasts and food lovers looking to learn more about butchering techniques.
- Home cooks interested in mastering the art of meat processing.
- Experienced chefs who want a detailed reference guide.
Pricing & Value
Current price: 19,44 € (subject to change).
The book provides invaluable information for those interested in home butchery and modern meat-processing techniques. The comprehensive coverage makes it an essential addition to any serious food enthusiast’s library.
FAQs
Q: Is this book suitable for beginners?
A: While the book offers a thorough guide, it may be more technical than what beginners expect, so intermediate-level knowledge is recommended.
Q: What meats are covered in the book?
A: The book covers beef, lamb, sheep, goat, pork, poultry, rabbit, venison and other game. Each type of meat has detailed processing techniques explained.
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