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A Meat Library! A is for aitch bone, B is for bacon, C is for cartilage…

It occurred to us that The Butcher’s Guild members offer a virtual library of meat and food books. If you are thinking about Christmas gifts, here are titles from our members (and more are in the works for next year!). Links below are for Amazon, but of course we think it is way cooler to buy from a local bookstore.

BOOKS BY MEMBERS

Chris Cosentino Beginnings: My Way To Start A Meal (pre-order for March, 2012).

Craig Deihl Cypress

Mark DeNittis My Jeep Grille Adventures: Camp Kitchen and Cookbook

Ryan Farr Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

Marissa Guggiana Primal Cuts: Cooking With America’s Best Butchers and Off The Menu: Staff Meals from America’s Top Restaurants

Peter Hertzmann Knife Skills Illustrated: A User’s Manual.

Sam Mogannam Bi Rite Market’s Eat Good Food: A Market’s Guide to Shopping, Cooking & Creating Community Through Food

Kari Underly The Art of Beef Cutting: A Meat Professional’s Guide to Butchering & Merchandising.

BOOKS FEATURING MEMBERS

Featuring Chris Cosentino: What Chefs Feed Their Kids, Hunt, Gather, Cook: Finding the Forgotten Feast, I love Bacon!, Food & Wine Annual Cookbook 2009, The Recipe Project: A Delectable Extravaganza of Food & Music

Featuring Brad Farmerie: The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs,  The Big New York Sandwich Book, A Hedonist’s Guide to Eat New York, Best Ugly: Restaurant Concepts and Architecture by AvroKo

Featuring Marsha McBride: The Bay Area Homegrown Cookbook

 

 

 

 

 

 

 

 

 

 

 

 

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