The Butcher's Cook Book: 100 Recipes From Australia's Butchers
Cookbooks Food & Drink Young Adult Nonfiction Australian Cuisine Meat & Game Professional Cooking Outdoor Cooking Barbecue & Grilling
The Butcher’s Cook Book: 100 Recipes From Australia’s Butchers is the ultimate backyard-barbecue upgrade for anyone who wants to move beyond basic burgers and learn how to cook every cut like a pro. Written by Australian-born, Texas-based meat authority Jess Pryles, this 2021 paperback packs 220 fully illustrated pages with the exact techniques Australia’s best butchers use in their own shops—flavor-bomb marinades, dry-brines, reverse-sears, low-and-slow smoking times, and even how to break down a whole side of beef. Each of the 100 recipes is matched to the cut that gives the best result, so you’ll know exactly why a bavette shines over high heat while a chuck roast wants hours in the smoker.
What sets this cookbook apart is its butcher-to-table approach: Pryles interviewed master butchers across Australia, distilled their trade secrets into clear, step-by-step instructions, then translated them for home kitchens and backyard pits. You’ll learn how to pick the right meat (what to look for in marbling, color, and thickness), how to tie and trim so everything cooks evenly, and how to rest and carve for maximum juiciness. Stunning full-page photos show both the raw cut and the finished dish, eliminating guesswork and giving you the confidence to tackle everything from Flintstones-size tomahawks to melt-in-the-mouth beef-cheek tacos.
Beyond recipes, the book is packed with value: a quick-reference “meat compass” chart, temperature and timing tables, a rubs-and-sauces pantry guide, and QR codes that link to short demonstration videos. Whether you’re a weekend-grill hobbyist or a competition-barbecue fanatic, this copy—clean, tightly bound, and from a smoke-free home—delivers restaurant-level results without the restaurant budget.
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