000			02691nam a22003617a 4500
003			OSt
005			20250714112145.0
008			250714s2014 nyuacfoer|||| 001 0 eng d
020			_a9781579655273 [hardbound]
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
082			_223
100			_aMylan, Tom, _eauthor.
245			_aThe Meat Hook meat book : _bbuy, butcher, and cook your way to better meat / _cTom Mylan.
260			_aNew York, NY : _bArtisan, _cc2014.
300			_a312 pages : _bcolored illustrations ; _c27 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_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
504			_aIncludes bibliographical references and index.
505			_aBeef -- Pork -- Lamb -- Sausage -- Chicken -- Turkey -- Duck -- Rabbit -- Bones -- Fat -- Cooking Meat -- Farming.
520			_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
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
610			_aMeat Hook (Butcher shop)
650			_aCooking (Meat).
650			_aMeat cuts.
650			_aButcher shops _zNew York.
655			_aCookbooks.
942			_2ddc _cBK
998			_cJanna [new] _d07/14/2025
999			_c13753 _d13753