The Butcher's Cook Book: 100 Recipes From Australia's Butchers
Cookbooks Food & Drink Young Adult Non-Fiction Australian Cuisine Meat & Game Barbecue & Grilling How-To Guides Nose-to-Tail Cooking
The Butcher’s Cook Book: 100 Recipes From Australia’s Butchers by Jess Pryles is the ultimate backyard-to-butcher-shop guide for anyone who wants to master meat. Released in 2021, this 220-page, fully-illustrated paperback distills the trade secrets of more than 100 Australian butchers into 100 step-by-step recipes that go far beyond steak. From choosing the right secondary cuts and tying a perfect roast to smoking brisket, curing bacon, and stuffing sausages, Pryles—an Australian-born, Texas-based pitmaster—walks readers through every technique in clear, confidence-building language. Young adults picking up their first chef’s knife and seasoned grillers looking for competition-level results will find equal value here.
What sets this cookbook apart is its butcher-driven point of view: each chapter is organized by animal and cut, so you learn why a bavette shines with high-heat sear, how to butterfly a lamb leg for even cooking, and which inexpensive trims become show-stopping burgers. Pryles pairs every cut with at least two recipes—one classic, one creative—so the same piece of meat can become a week-night stir-fry or a low-and-slow weekend centerpiece. Full-color photos show finished dishes, knife work, and grill setups, eliminating guesswork and making the book highly browsable for visual learners.
Collectors and practical cooks alike prize this first edition for its durable matte paperback format that lies flat on a camp table or kitchen counter. This copy arrives in very good, clean condition from a smoke-free home, ready to slip into a gift bag or your own cookbook shelf. Combine that with Pryles’ rising global profile and the current surge in demand for nose-to-tail cooking, and The Butcher’s Cook Book becomes both a useful kitchen workhorse and a future out-of-print gem worth grabbing while still easily available.
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