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

Adam G Ellis, George Ellis

Format
Paperback
Publisher
Clarens Publishing
Published
18 July 2024
Pages
118
ISBN
9798218442286

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

Adam G Ellis, George Ellis

This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.

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.

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