Cutting Up in the Kitchen

by Merle Ellis

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• Format: Paperback
• Language: English
• ISBN: B0013AZ010
• ISBN13: 9780877010715
• Release Date: January 1975
• Publisher: Chronicle Books (CA)
• Length: 216 Pages
• Weight: 2.00 lbs.
• Dimensions: 0.7" x 7.4" x 8.4"

Customer Reviews

I have owned this book since it was first published; and it is without doubt a cook's must have in the kitchen.

Find out what you are buying!

"Cutting Up In The Kitchen" walks you through the dozens of names for the same cuts of meat that come from every cow. It is a guide for getting the best meat for the least money!

An indispensible book for the serious cook

I have owned this book for about 20 years and wouldn't do without it! Mr. Ellis presents superb descriptions of the cuts of meats, methods for boning, ways to ensure that one gets the tenderest slice of a specific cut based on anatomy and many hints about saving money. I showed it to my butcher, and he got one for himself. My daughter was just married, and I am now ordering her a copy. I can't say enough good about this book.

Mysteries of meat cuts revealed!

What part of the animal does the London Broil come from? Anyone who has been frustrated trying to decipher the marketing nomenclature of the meat industry will appreciate Merle's straightforward and frank explanations. Hailing from the U.S. heartland and practicing his trade in California, Merle shows himself to be a knowledgable butcher with a knack for writing in a conversational style. The writing is puncuated by clear line drawings of carcasses and cuts that aid the exposition, as well as other drawings that bring out the romance of meat. A few B/W photographs illustrate the difference between Prime and other US Grades of meat. I've looked for similar information in many other cookbooks without success. My only criticism is that the text does not refer directly to figures. Rather they are dropped on the page and one must guess which figure relates to what part of the text.