The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
Book author Marissa Guggiana was in town recently and I wanted to talk to her about her new book, Primal Cuts: Cooking with America’s Best Butchers. She was going to be at a small local place called Sympatica Dining Hall for a few hours. The restaurant was going to be preparing a special meal that […]