Pros: Fantastic repository of knowledge, information, how-to’s, and delicious recipes
Cons: I imagine it would be a bit tough to learn to butcher from images and descriptions alone
Rating: 5 out of 5
Review book (published 20011) provided by Random House.
Joshua and Jessica Applestone opened Fleisher’s, an old-fashioned butcher shop with a modern purpose in mind: they wanted to source only pasture-raised, local animals that had been fed a natural diet and had been treated well. Many people told them they’d never be able to make it work, and yet they did—largely by educating people on the differences between factory-farmed and well-raised meats, and by returning to a neighborhood, customer-oriented style of business. They weren’t afraid to tell people that the fact that they ran out of a specific meat was a good sign, one that meant they weren’t sourcing indiscriminately or throwing away less popular cuts. They weren’t afraid to reject a supplier if they found out something wasn’t right with an animal. They also weren’t afraid to show people how to make great food on a decent budget despite the additional expense in sourcing well-raised animals.