Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat

by Elizabeth Crossman and Jack Ubaldi

founder of the Florence prime meat market shares 40 years of expertise and more than 200 recipes This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0026208202
• ISBN13: 9780026208208
• Release Date: March 1987
• Publisher: MacMillan Publishing Company
• Length: 294 Pages
• Weight: 1.40 lbs.

Customer Reviews

Grandpa's cookbook...

Jack Ubaldi was, obviously, my grandfather. He knew a great deal about cooking from his restaurant and butcher shop, the cooking classes he taught, and just from the experience of cooking. His book contains not only the very fancy dishes, but quite a bit of how-to information on meat. I boned my first chicken breast with his book propped open! The illustrated hands are his, demonstrating each step. Plus, the stories he has printed are the ones with which I grew up; Italian immigrant who lived the dream!