02824nam a22003737a 4500003000400000005001700004008004100021020003000062040005900092082000700151100002800158245009500186260003800281300005200319336002200371337002500393338002400418500022100442504005100663505012000714520119700834521001102031541007502042546002102117610002902138650002002167650001502187650002902202655001502231942001202246998002802258999001702286952014702303OSt20250714112145.0250714s2014    nyuacfoer|||| 001 0 eng d  a9781579655273 [hardbound]  aUniversity of Cebu-BaniladcUniversity of Cebu-Banilad  223  aMylan, Tom, eauthor.    aThe  Meat Hook meat book : bbuy, butcher, and cook your way to better meat / cTom Mylan.  aNew York, NY :bArtisan, cc2014.  a312 pages : bcolored illustrations ; c27 cm.   2rdacontentatext   2rdamediaaunmediated  2rdacarrieravolume   a"Just when you thought you had enough meat books, The Meat Hook produces this fantastic book, ozzing with juicy, meaty moments and excellent photos." —Fergus Henderson, chef and author of The Complete Nose to Tail   aIncludes bibliographical references and index.  aBeef -- Pork -- Lamb -- Sausage -- Chicken -- Turkey -- Duck -- Rabbit -- Bones -- Fat -- Cooking Meat -- Farming.   a"Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale―and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world―start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak―the be-all and end-all of grilling one-upmanship―and a cooler full of ice-cold cheap beer).

This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans." --Provided by the publisher   aAdult   xOsorno, Rene yCollege of Hospitaly ManagementzHospitality Management  aText in English   aMeat Hook (Butcher shop)  aCooking (Meat).  aMeat cuts.  aButcher shopszNew York.  aCookbooks.  2ddccBK  cJanna [new]d07/14/2025  c13753d13753  00102ddc4070aUCBL_MAINbUCBL_MAINcLUOd2025-07-14eBig Bad Wolf g580.00l0o641.36 M99 2014p3UCBL000025702r2025-07-14w2025-07-14yLUO