THE CONTENTS
|
THE DEDICATION |
6 |
|
THE FOREWORD |
8 |
|
THE CONTENTS |
10 |
|
THE PROLOGUE |
15 |
|
THE TECHNICAL THINGS |
19 |
|
The equipment and other stuff |
20 |
|
Knives |
20 |
|
Bone saw |
22 |
|
String |
22 |
|
Butchers’ hooks |
23 |
|
Trays and other containers |
23 |
|
Mincers |
23 |
|
Stuffers |
27 |
|
Casings |
27 |
|
Formed collagen casings |
29 |
|
Collagen wraps |
29 |
|
Labels |
29 |
|
Resealable plastic bags |
31 |
|
Containers (including the wooden boxes) |
31 |
|
Butcher’s needles |
32 |
|
Cryovac |
34 |
|
Vacuum bags |
34 |
|
Sous vide |
35 |
|
Muslin and other cloth wraps |
35 |
|
Netting and netting tubes |
36 |
|
Collagen wraps |
37 |
|
Chopping boards |
37 |
|
Wooden chopping board maintenance |
42 |
|
Fridge maintenance |
43 |
|
Freezing meat |
43 |
|
Spice grinders, mortar, and pestle. |
44 |
|
Meat presses, of various sizes. |
46 |
|
Meat mixer |
46 |
|
Temperature probes |
47 |
|
pH meter |
47 |
|
The knots |
49 |
|
The butchers knot |
49 |
|
The slipknot |
49 |
|
THE EQUIPMENT TUTORIAL |
51 |
|
THE BUTCHERY STUFF |
67 |
|
THE BUTCHERY NARRATIVE |
68 |
|
A pork carcass |
68 |
|
The three primal cuts |
69 |
|
The forequarter |
70 |
|
The loin |
71 |
|
The hind quarter |
73 |
|
Culatello, fiocco and noix de jambon. |
74 |
|
Welcome to the badlands. |
74 |
|
The head |
77 |
|
THE BUTCHERY PICTORIAL |
81 |
|
The three primal cuts |
83 |
|
The midsection |
96 |
|
The leg |
120 |
|
The shoulder |
134 |
|
The end |
147 |
|
The head |
149 |
|
Some techniques |
150 |
|
Hanging strings |
150 |
|
Rolling and tying meat |
153 |
|
The netting |
156 |
|
Collagen wrapping |
163 |
|
Caul fat-wrapping the meat the original way |
167 |
|
Guanciale |
168 |
|
Rolled pancetta |
170 |
|
Basturma |
173 |
|
THE STORIES |
177 |
|
Porkzilla and boar taint |
179 |
|
The copperware |
181 |
|
The olives |
189 |
|
The NTK principle |
190 |
|
The Tokyo expedition |
191 |
|
THE INTERMISSION |
197 |
|
Knives and sharpening, the technical stuff |
199 |
|
The types of knives |
202 |
|
How to sharpen a knife |
204 |
|
The other sharpening devices |
204 |
|
The strop |
205 |
|
Steels |
205 |
|
Sharpening stones |
208 |
|
Waterstones or whetstones |
208 |
|
Grinding stones or oil stones |
209 |
|
The linisher |
209 |
|
In the matter of steel |
210 |
|
THE RECIPES |
213 |
|
THE APPENDICES |
215 |
|
Pocketknives |
217 |
|
The new black dog |
222 |
|
The French awards |
222 |
|
THE EPILOGUE |
225 |
|
THE BIBLIOGRAPHY |
227 |
|
THE ACKNOWLEDGMENT |
232 |
|
THE POST SCRIPTUM |
233 |
|
THE POST-POST SCRIPTUM |
237 |
|
THE REVIEWS |
241 |
|
THE END |
243 |
|
THE INDEX |
245 |
