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.
Reviews
What a delightful compact book which incorporates recipes, history (medico-surgical; culinary), different meat cuts and healthful tips. Very unique and interesting. A pleasure to read. This is a perfect housewarming gift, stocking stuffer for the holidays or even for the adult child on their own away from home. Get a bunch and hand them out as gifts. It’s a no brainer. Easy thing to buy and hand out.
Great stories and delicious recipes! Good resource for cooking and food prep. Super cool that it’s written by a father and son. Enjoy