Posts Tagged ‘Guide’

FOR IMMEDIATE RELEASE 

Contact: Jill Browning

212-572-6182/jibrowning@randomhouse.com

 

 

 

 

 

 

 

“[The Butcher’s Guide to Well-Raised Meat] provides clear, useful instruction on dealing with cuts of beef, lamb, pork, and poultry, interesting meditations on sustainable dining, and a dozen or so recipes thrown in for good measure. The literature of butchery is hard to resist, and the Applestones, along with Zissu manage to wield both a skillful pen and clever cleaver.”—Publishers Weekly  

 

THE BUTCHER’S GUIDE TO WELL-RAISED MEAT 

By Joshua and Jessica Applestone of Fleisher’s Grass-fed & Organic Meats, and Alexandra Zissu

 

 

In 2004, Joshua and Jessica Applestone (in a self-described act of craziness) opened Fleisher’s Grass-fed & Organic Meats in Kingston, New York, in an effort to provide locals (and themselves) with sustainable meat—and managed to create an old-school nose-to-tail butcher shop with a modern-day mission. Seven years later, Joshua and Jessica have revived a lost art. They are the go-to experts on well-raised meat, and along with Alexandra Zissu, have put together the ultimate guide to buying, cutting, and cooking meat that you can feel good about eating. Joshua, a third-generation butcher and former vegan, and Jessica, a former vegetarian, are advocates for humanely and ecologically raised meat, and they promote their craft through their wildly popular classes at Fleisher’s. 

THE BUTCHER’S GUIDE TO WELL-RAISED MEAT (Clarkson Potter/Publishers; on sale June 7, 2011) is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything you need to know about well-raised meat.

In THE BUTCHER’S GUIDE TO WELL-RAISED MEAT, you’ll learn:

*The difference between grass-fed and organic, what free-range actually means, and why and how to shop for local meat

*How to navigate the butcher counter (and get a deal)

*How to stuff your own sausage, make your own spice rubs, cure your own prosciutto, and other do-it-at-home techniques to impress friends and family

*The best cooking techniques for every cut of meat, including how to cook a perfect steak every time

*Everything there is to know about knives, including grips, cost, and care

*Secrets to perfect grilling

*The inside scoop on buying well-raised meat on a budget

*Which cut of meat comes from what part of the animal, along with diagrams to make it clear

*Creative ways to use bones in your cooking

*The grim history of factory farming

*Best ways to render and use fat

*How to break down a whole animal in your own kitchen

*Recipes to showcase well-raised meat, including Quick Lamb Meatballs, Bite-Your-Tongue Tacos, Japanese Fried Chicken (Karaage), and Texas-Style Beef and Chile Stew

 

Complete with color and black-and-white photographs, illustrations and diagrams, and more than a dozen sustainable recipes, THE BUTCHER’S GUIDE TO WELL-RAISED MEAT is the definitive guide to eating great meat—responsibly. 

 

JOSHUA and JESSICA APPLESTONE are the owners of Fleisher’s Grass-fed & Organic Meats in Kingston, New York. Fleisher’s sells to some of the finest restaurants in New York City and the Hudson Valley and offers a butcher-training program. Their website is www.fleishers.com.

ALEXANDRA ZISSU is a green living expert and the author of The Conscious Kitchen and coauthor of Planet Home and The Complete Organic Pregnancy. Her website is www.alexandrazissu.com.

 

 

ABOUT THE BOOK

THE BUTCHER’S GUIDE TO WELL-RAISED MEAT

How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More

By Joshua and Jessica Applestone, owners of Fleisher’s Grass-fed & Organic Meats,

and Alexandra Zissu 

Clarkson Potter/Publishers

On Sale: June 7, 2011 • ISBN 978-0-307-71662-0 • Price: $27.50

 

For more information on the book, please contact:

Jill Browning, Clarkson Potter Publicity, at 212-572-6182 or jibrowning@randomhouse.com.