A Surgical Approach to Meat Cutting – Cutting, Carving and Cooking for Success

This book is a collaboration between Adam G. Ellis, a Chef and Meat Cutter with his father who is a surgeon. The book contains historical perspectives of both butchery and cooking along with surgical history. The parallel aspects of both professions are detailed and the differences between how these professions are carried out are also explained. It includes professional approaches to each discipline, various tools of each trade and methods of cutting and carving leading to delightful recipes. Various food ingredients and enhancers are detailed such as cooking with wine, beer and spirits.

Author: Adam G. Ellis, George Ellis
Binding Type: Paperback
Publisher: Clarens Publishing
Published: 07/18/2024
Pages: 118
Weight: 0.3lbs
Size: 8.00h x 5.00w x 0.28d
ISBN: 9798218442286
Language: English