Usually we’re fans of tools and books that can multitask. Who wants a drawer full of utensils that only do one thing, or a shelf full of books that only offer one approach to a dish? And yet…
The Butchers Apprentice does one thing really, really well. It explains, visually and step-by-step, how to butcher and process cuts of meat, alongside advice from meat experts (like Toronto’s own Zane Caplansky). Much like your chef’s knife or rasp, this book is an essential tool that will help you execute basic cooking tasks with confidence and ease.
If meat’s not your thing, we also have The Fishmonger’s Apprentice, The Brewer’s Apprentice and The Pastry Chef’s Apprentice in the same, great format.