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Williams-Sonoma The Cook & The Butcher Cookbook

Chef and author Brigit Binns consulted nearly two dozen renowned master butchers and steak-house chefs across America to learn the very best techniques for choosing and preparing meats. Her discoveries were the foundation for this superb guide to cooking beef, pork, lamb and veal to perfection at home. Binns developed more than 100 recipes during her cook-and-butcher collaboration, incorporating fresh, seasonal ingredients and cooking techniques from stir-frying and grilling to braising and smoking. Experts and beginning cooks alike will be inspired by the beautifully photographed recipes, which also include "Notes from the Butcher" that offer savvy shortcuts, suggestions for alternative cuts and guidance on how to work with your local butcher to achieve the best results. Tom Mylan, owner of the Meat Hook, a sustainable butcher shop in Brooklyn, New York, added helpful question-and-answer introductions to each section. Hardcover, 224 pages.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Williams-Sonoma The Cook & The Butcher Cookbook
Review 1 for Williams-Sonoma The Cook & The Butcher Cookbook
5 out of 5
5 out of 5
Chicago, IL
January 7, 2012
Ability level:Intermediate
Has owned product for:1 - 4 weeks
Uses product:Once a week
Would You Recommend? Yes
1of 1found this review helpful.
Great cookbook
January 7, 2012
This is an excellent cookbook, especially if you are unfamiliar with various cuts of meat and the best ways to cook them.
The book is divided into beef, pork, lamb and veal sections. Each section starts with useful info about the meat like what to look for, best cuts, flavors that go well, etc. The recipes are good, with ingredients that are easy to obtain. All in all, very pleased with my purchase.