163 records matched your query
02021aam a2200361 i 4500 001 2DE5451EB3EB11E38723ADE5DAD10320 003 SILO 005 20230114020400 008 130830s2014 vtua b 001 0 eng 010 $a 2013035609 020 $a 1603584692 (ebk.) 020 $a 9781603584692 (ebk.) 020 $a 1603584684 (hbk.) 020 $a 9781603584685 (hbk.) 040 $a DLC $b eng $c DLC $d IG# $d BTCTA $d YDXCP $d BDX $d OCLCO $d UKMGB $d OCLCF $d OSU $d SILO 050 00 $a TS1970 $b .W37 2014 100 1 $a Ward, Cole. 245 14 $a The gourmet butcher's guide to meat : $b how to source it ethically, cut it professionally, and prepare it properly / $c Cole Ward with Karen Coshof. 264 1 $a White River Junction, Vermont : $b Chelsea Green Publishing, $c [2014] 300 $a xix, 311 pages : $b color illustrations ; $c 27 cm + $e 1 CD-ROM (4 3/4 in). 504 $a Includes bibliographical references and index. 505 0 $a What is a butcher? -- A long tradition -- We love meat -- Getting meat to the table -- The way the meat industry works -- Processing your own meat -- A side of beef -- A side of pork -- A side of lamb -- Cluck-I'm your domestic chicken -- Making sausage and value-added products -- A better way of thinking about meat. 520 $a Vermont-based master butcher Cole Ward provides a comprehensive guide to artisanal butchery that goes well beyond conventional "do-it-yourself" books, giving readers insight into the world of truly sustainable meat production. He aims to revive a traditional art that, once in jeopardy, is being seen as an increasingly important part of the local-food movement. 650 0 $a Meat industry and trade. 650 0 $a Meat cuts. 650 0 $a Slaughtering and slaughter-houses. 700 1 $a Coshof, Karen. 941 $a 3 952 $l USUX851 $d 20211102014537.0 952 $l OVUX522 $d 20191217020420.0 952 $l UQAX771 $d 20140325020705.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=2DE5451EB3EB11E38723ADE5DAD10320 994 $a C0 $b JIDInitiate Another SILO Locator Search