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Butchery

Butchery

The Ultimate Guide to Butchery and over 100 Recipes

by Luis Robles and Vanessa Cecena
Hardback
Publication Date: 08/01/2024
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The more hands-on you are in the kitchen, the better the results and the greater the satisfaction. Butchery puts you directly in touch with the fundamentals of this ancient tradition, allowing you to fake complete control of the meat you consume. Whether you want to break primals down into steaks, humanely process your own livestock, or sharpen your knife skills, every page of Butchery is a masterclass in this timeless craft. Inside You'll Find: Step-by-step guides to butchering beef, pork, poultry, and seafood at home, Helpful photos that instruct and inspire, Over 150 recipes that make the most of your handiwork, Sides, stocks, and sauces to amplify flavor, round out your fable, and cut down on waste
ISBN:
9781646434091
9781646434091
Category:
Cooking with chicken & other poultry
Format:
Hardback
Publication Date:
08-01-2024
Language:
English
Publisher:
Thomas\Nelson#Incorporated
Country of origin:
United States
Dimensions (mm):
260x210x43mm
Weight:
1.88kg
Luis Robles

Luis Robles is a chef based in Los Angeles. Born and raised in East Los Angeles to Mexican immigrants, he began by washing dishes in 1998. Robles works with chefs across the country and abroad, and has held chef positions at The Disneyland Hotel, Patina Restaurant Group, Bon Appetit, and Wolfgang Puck Catering. Cooking for special events are creative opportunities, such as the Food & Wine Festival, the 2010 Winter Olympics and the annual Governor’s Ball at the Academy Awards. In 2016, he was a presenter at the MAD Symposium.

As an Associate Professor of Culinary Arts at Los Angeles Trade-Technical College, Robles teaches whole animal butchery and oversees a restaurant open to the public. He is inspired by the resilience of his students at the inner-city community college. Teaching future generations of cooks the skills for culinary success is his passion.

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