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Meat: The Ultimate Companion
— —
Anthony Puharich Libby Travers
Meat: The Ultimate Companion by Anthony Puharich at Abbey's Bookshop,

Meat: The Ultimate Companion

Anthony Puharich Libby Travers


9781743363140

Murdoch Books


Cookery, food & drink;
Cooking with meat & game


Hardback

256 pages

$79.99
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'You hold the right book in your hands. Learning from it will be delicious.' Anthony Bourdain

At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge.

Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world.

Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.

By:   Anthony Puharich, Libby Travers
Imprint:   Murdoch Books
Country of Publication:   Australia
Dimensions:   Height: 260mm,  Width: 200mm, 
ISBN:   9781743363140
ISBN 10:   1743363141
Pages:   256
Publication Date:   October 2018
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Foreword by Anthony Bourdain Preface Introduction Some thoughts about meat 1. Birds 2. Sheep 3. Pigs 4. Cattle 5. Wild 6. Techniques Acknowledgements Index

Anthony Puharich is a fifth-generation butcher but he's not your traditional butcher. Wholesaler of quality meat to eighty percent of Australia's finest restaurants, co-owner of Victor Churchill, the 'Bulgari of butcheries' in Sydney's Woollahra - a site visited by pilgrims from Oprah to AA Gill. He holds a unique position in the Australian food chain, by linking the farmer and the chef. Over the years he has developed an indepth understanding of what is required for a producer to be the best: animal husbandry, breed, regional differences. Libby Travers is a food writer, commentator and communications consultant who has worked with some of the biggest names in food. Her interest in food focusses on its place in a country's culture and customs - with a particular soft spot for all things French. Libby is an advocate for food and wine that is produced sustainably and the importance of conviviality at the table.

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