Description: Satisfaction Guaranteed. Shipped quickly. 1975. Paperback. Used, very good. Very good overall with light to moderate wear. No dust jacket. read more
Binding: Paperback
Publisher: Chronicle Books Llc
Date Published: 1975
ISBN-13:9780877010715ISBN:0877010714
Description: The Butcher's Guide to Saving Money on Meat and Poultry. 3 cm. 216p.; drawings; 23cm. Ex-library copy with usual stamps and labels; Yellowed but still functional. Stock no. 7- read more
Binding: Softcover
Publisher: Chronicle Books Llc, San Francisco, California, U.S.A.
Date Published: 1975
ISBN-13:9780877010715ISBN:0877010714
Description: Good in n/a jacket. Tall softcover. Sound & good copy, light to moderate shelf/reading wear. May not be available for international shipment due to weight/size. read more
Binding: Paperback
Publisher: Chronicle Books
Date Published: 1975-10-01
ISBN-13:9780877010715ISBN:0877010714
Description: Good. Excellent customer service. May ship from alternate location depending on your zip code and availability. Satisfaction guaranteed! ! read more
Binding: Paperback
Publisher: Chronicle Books
Date Published: 1975-10-01
ISBN-13:9780877010715ISBN:0877010714
Description: Good. Excellent customer service. May ship from alternate location depending on your zip code and availability. Satisfaction guaranteed! ! read more
Binding: A Paper Back Good Gently Used
Publisher: Chronicle Books Llc, San Francisco, California, U.S.A.
Date Published: 1975
ISBN-13:9780877010715ISBN:0877010714
Description: Good. Light wear to spine and Edges. Back cover has rip along the the spine from bottom to top. Excellent "How-to" reference guide. Here is a practical, easy-to-use guide with full directions and photographs/illustrations. read more
Edition: Fourth Printintg
Binding: Softcover
Publisher: Chronicle Books, San Francisco
Date Published: 1976
Description: Very Good Plus. Inscribed by Author Large format trade paperback. Tight sound unmarked copy with only light edgewear. No food stains. Text and pages clean and bright. Blk and white illustrations. read more
I got this book because I've only recently started cooking meat at home again and things just aren't called what I remembered. Although the point of the book is to help you save money by buying a big chunk of meat and cutting your own steaks and roasts out of it, my freezer won't keep a pint of ice cream frozen, so I'm not going to be doing any bulk buying and home butchering. Instead I used it to learn how to how to actually ignore the labels and recognize the cut of meat, its value and the way to cook it. So now if I see, "Cordelico Sirloin" I know it's really "flap meat" and more appropriate for Beef Burgandy or carne asada than a steak. And if I can find it labeled as "flap meat" it will be cheaper, even if it is the exact same quality at the same store.
Since it was written in 1975, you won't see the newest marketing names in this book. You can find plenty of web sites that will translate - "Cabrosa Steak" = "Ball Tip" - for a handy guide and that's probably more than enough for most people. But being a) a cheapskate, b)a total nerd and c)a remedial student of edible flesh who didn't know any more what to do with a ball tip than a cabrosa, this book was perfect for me.
And really, if you are interested, the explanations here are clear and the concepts aren't hard to grasp if you are willing to relate the meat back to the animal. For instance, with beef, there are only 9 basic "Primal" cuts of meat and if you understand where they come from and their basic properties, all the smaller cuts make total sense."
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