The Butcher’s Guide To Well-Raised Meat In Whole Living Magazine

  • October 17, 2011 9:27 am

Thanks Whole Living for including some easy advice from The Butcher’s Guide to Well-Raised Meat on how to buy the best meat for the environment and your health in their November issue!

The Butcher’s Guide To Well-Raised Meat on The Passionate Foodie

  • June 7, 2011 9:12 am

Thanks to The Passionate Foodie for a thoughtful review! Here’s a small excerpt:

It was a real pleasure to have read this book and I highly recommend it. It is well written, fascinating, passionate and educational. Though it has a clear and compelling philosophy, it is not preachy, and thus may be even more convincing because of that. It will also help you appreciate the art of butchery, giving you a better sense of where your food actually comes from. This is a reference guide that belongs with your cookbooks, and one which will help you best choose and prepare the meats you eat.

The Butcher’s Guide in the Santa Cruz Sentinel!

  • June 7, 2011 9:07 am

Many thanks to the Santa Cruz Sentinel for featuring the perfect steak recipe from The Butcher’s Guide to Well-Raised Meat!

Advance Praise For The Butcher’s Guide To Well-Raised Meat

  • March 23, 2011 10:22 am

I am beyond thrilled to share these quotes we’ve been getting for The Butcher’s Guide To Well-Raised Meat, due out June 7th.

“Don’t let the ‘butcher’ throw you: the Applestones have written a guide to buying, eating, and preparing well-raised meat for just about everyone out there—the gourmand, the environmentalist, the home cook, the chef. There’s a story and a recipe for anyone who cares what’s on his or her plate. A thoughtful, timely, and important book.”
Dan Barber, chef-owner of Blue Hill

“By learning about meat and where it comes from, we become more competent and responsible cooks and carnivores. In this tribute to farmers and animals, the Applestones and Ms. Zissu have put together a compelling guide to local and sustainable meat and poultry. In an honest, irreverent, and funny primer, we learn which are the best cuts for a given dish, how to cook (and serve) a perfect steak, and what to expect when buying a turkey. This charming and informative reference is sure to influence irreversibly the way we buy, prepare, and appreciate meat.”
James Peterson, author of Meat and Cooking

“If you like eating meat but want to eat ethically, this is the book for you. From the hard-headed, clear-eyed, and sympathetic perspective of butchers who care deeply about the animals whose parts they sell, the customers who buy their meats, and the pleasures of eating, this book has much to teach. It’s an instant classic, making it clear why meat is part of the food revolution. I see it as the new Bible of meat aficionados and worth reading by all food lovers, meat-eating and not.”
Marion Nestle, Professor of Nutrition, Food Studies and Public Health, NYU, and author of What to Eat

“I love the way The Butcher’s Guide to Well-Raised Meat explains the world of meat in straightforward, no-nonsense language by folks who learned from trial and error. It is great to see a perspective from butchers selling meat raised in a non-industrial manner. It is clear that the Applestones are folks who care about how the animals are raised for the meat they sell and are willing to explain why doing so is very important to them. There are hard-to-find recipes for making your own prosciutto, bacon, and bresaola.”
Bruce Aidells, author of The Complete Meat Cookbook