Toot-Toot My Own Horn


| 1/28/2014 9:39:00 AM


Tags: The Gourmet Butcher's Guide to Meat, Ward Cole, processing meat,

guide to meat book... tooting my own horn here. So reader warning - the following post is unabashed promotion (after almost two years of work,  hey, why not?).

My book is finished! Published! Available to all! "The Gourmet Butcher's Guide to Meat" is three hundred and twelve pages of juicy meat-ness, with chapters covering:

The real definition, work, and role of a culinary butcher

The roots of butchery from pre-history to today

Meat: selecting your breed, grading and aging, tenderness, storing, and reheating

The truth behind meat marketing claims of "organic", "natural", "free-range", "grass-fed", "pasture-raised" and more




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MOTHER EARTH NEWS FAIR

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Asheville, NC

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