{"product_id":"butcher-on-the-block","title":"Butcher on the Block","description":"\u003cp\u003e\u003cstrong\u003eFrom the author of \u003cem\u003eSerial Griller\u003c\/em\u003e and \u003cem\u003eSouth’s Best Butts\u003c\/em\u003e, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSometimes, the best way to get the best recipes is to just talk to your butcher. It’s an age-old adage that Matt Moore, author of \u003cem\u003eSerial Griller \u003c\/em\u003eand \u003cem\u003eSouth's Best Butts\u003c\/em\u003e and grandson of a butcher\u003cem\u003e, \u003c\/em\u003etook to heart—he’s traveled around the country and beyond to do just that. In \u003cem\u003eButcher on the Block\u003c\/em\u003e, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.\u003c\/p\u003e\n\u003cp\u003eThis all-inclusive book is carved into three separate sections:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButchering Primer\u003c\/strong\u003e, a quick prep of what a home cook might need to begin butchering at home, including step-by-step photographs of how to break down a chicken, fillet a fish, prep a bone-in pork chop, and slice up a beef tenderloin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButcher Profiles\u003c\/strong\u003e, with behind-the-counter access and specialty recipes from renowned butchers and butcher shops around the world, including Hing Lung Company in San Francisco; Cara Mangini, author of \u003cem\u003eThe Vegetable Butcher\u003c\/em\u003e; Red’s Best in Boston; Maison Mallard in France; and Tommie Kelly—the butcher at Matt’s own local Kroger’s. With recipes like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce, DiSalvo’s Porchetta, and Matt’s grandfather’s Kibbeh Nayyeh (Lebanese-style tartare), you can simultaneously travel the country and meet the butcher on your block.\u003c\/p\u003e\n\u003cp\u003eAnd lastly, \u003cstrong\u003eMatt’s own highly praised recipes\u003c\/strong\u003e, for grilling, barbecue, and all-around cooking to further your own butchering techniques—or to just cook what you get from the butcher’s. Recipes cover it all, from appetizers, sides, salads to meaty mains (including game) and vegetables—even desserts and drinks:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrilled Corn “Ribs”\u003c\/li\u003e\n\u003cli\u003eBacon Buttermilk Cornbread\u003c\/li\u003e\n\u003cli\u003eEgg Drop Soup with Pork Belly Cracklins\u003c\/li\u003e\n\u003cli\u003eRoasted Bone Marrow with Country Bread\u003c\/li\u003e\n\u003cli\u003eHangar Steak “New-Vide”\u003c\/li\u003e\n\u003cli\u003eCatch-all Paella\u003c\/li\u003e\n\u003cli\u003eBacon Boulevardier\u003c\/li\u003e\n\u003cli\u003eAlaskan Ice Cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you’re looking for exciting new cooking techniques, delicious recipes, good stories, and to support and celebrate local businesses, look no further than \u003cem\u003eButcher on the Block\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eReviews\u003c\/b\u003e\u003cspan\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Compelling stories. Drop-dead gorgeous photos. And recipes that no only make you hungry but make you think. Matt Moore's book will make the heart of every serious griller beat faster and make you want to run, not walk, to fire up your grill.\"  - \u003cb\u003e\u003ci\u003eSteven Raichlen, author of the Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS, on Serial Griller\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e“Fans of Moore’s cookbook \u003cem\u003eSerial Griller \u003c\/em\u003ewill recognize and enjoy his style as he visits butchers across the United States and even France to get the best recipes and pay homage to the trade. . .After meeting the butchers whom Moore profiles, readers will want to skip the supermarket and head to their local butcher shop to share a chat over the counter and the excitement of these appetizing recipes. \u003cstrong\u003eVERDICT\u003c\/strong\u003e \u003cstrong\u003eRecommended for carnivores looking for a great read, instruction on butchery, and a diversity of recipes that go beyond grilling.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e-\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/div\u003e","brand":"HarperCollins Publishers","offers":[{"title":"Default Title","offer_id":51302434865447,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0024\/0743\/2301\/files\/9780358670308_jpg.webp?v=1776461923","url":"https:\/\/mossandembers.com\/products\/butcher-on-the-block","provider":"Moss \u0026 Embers","version":"1.0","type":"link"}