The Everyday Meat Guide: A Neighborhood Butcher's Advice Book

by Ray Venezia, Chris Peterson (With), Antonis Achilleos (Photographer)

Overview

When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef. The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. Also Includes Ray Venezia's popular turkey carving method, as seen in The New York Times, with step by step instructions including hand placement illustrations. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.

Product Details

ISBN-13:	9781452147185
Publisher:	Chronicle Books LLC
Publication date:	04/12/2016
Sold by:	Barnes & Noble
Format:	eBook
Pages:	184
Sales rank:	414,580
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Ray Venezia is a third-generation master butcher and the former meat director for Fairway Markets. He frequently appears on the Rachael Ray Show and Fox&Friends. He lives in New Jersey.
Chris Peterson is a former magazine editor and writer who now writes full-time for many publications. He lives in Ashland, Oregon.
Antonis Achilleos is a food photographer based in New York.

Editorial Reviews

04/15/2016
For anybody who's wondered which cut makes the best stew/barbecue/roast, or what all the U.S. Department of Agriculture (USDA) labels on your store-bought meat means, Venezia, a veteran butcher who appears on the Food Network and other outlets, is here to help. Aided by former magazine editor Peterson, Venezia clearly and succinctly leads consumers through the butcher shop, from poultry—including ducks, geese, turkey, and, of course, chicken—right up to beef. Every chapter examines the variety of cuts on an animal, suggests the best way to cook each one, and offers suggestions on what to look for when buying that particular piece. The pages are sprinkled with "Ray's Advice" boxes, which discuss everything from how to marinate meat to taking advantage of sales on choice cuts to the optimal time to apply barbecue sauce when grilling meats (at the very end). Attractively illustrated appendixes and informational boxes offer "Grilling Tips," "Carving Tips," and advice about cooking temperatures and preventing spoilage. Antonis Achilleos's gorgeous photographs will make any carnivore's mouth water. VERDICT This well-laid out, good-looking, informative guide will appeal to meat buyers of all knowledge levels. It's definitely a volume to own as well as borrow from the library, and it's the perfect size to tuck into your shopping bag the next time you go to the butcher counter.—Liz French, Library Journal

Library Journal