9781624143625

Bad Cuts Recipes for the Extra Bits & Tough Pieces

by ;
  • ISBN13:

    9781624143625

  • ISBN10:

    1624143628

  • Format: Paperback
  • Copyright: 4/4/2017
  • Publisher: Page Street Publishing

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $21.99 Save up to $3.30
  • Rent Book $19.79
    Add to Cart Free Shipping

    TERM
    PRICE
    DUE

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

Bad Cuts is about those cuts of meat that you wouldn’t normally use or are trying to use in a new way. It’s a part of a vegetable that most people would throw away. It’s the extra bits, scraps and odd pieces.

Sarah Forges Keough and Ralph Mcginnis, editors of the indie Brooklyn-based zine, Put a Egg On It [sic], talk to chefs, butchers, home cooks, artists and friends to get their best recipes for bad cuts. Readers can learn the backstory of the less popular particular cut of meat, from a storytelling component to highlighting how to perfectly cook the “bad cut”. Spanning a wide variety of culinary cultures, readers can take the cheap, tough cuts of meat and create mind-blowing delicious meals. From braises to salads, from Japanese to Moroccan, there’s no limit to what you can make with the unusual or leftover cuts from this quirky and fun collection of recipes.

Author Biography

Sarah Forbes Keough and Ralph Mcginnis are the editors of Put a Egg On It: Tasty Zine. Put a Egg On It has been featured in Food & Wine Magazine, New York Magazine and Paper Magazine, as well as online at The Huffington Post, The New York Times and Tasting Table. They live in Brooklyn, NYC.

Rewards Program

Write a Review