Dinner With the Butcher

Hardcover | 1 March 2010

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A chef will take a prime cut of meat and ingredients to make a recipe—the butcher will find the best recipe to suit all cuts of meat. Using carefully selected cuts of beef, lamb, pork, chicken and kangaroo and everyday ingredients (most of them you’ll already have in the kitchen cupboard), Dinner With The Butcher authors Pip Evans and James Diggins help the reader to keep to a budget and feed the whole family easily and quickly without sacrificing flavour and quality. The book also introduces the novice cook to the various cuts of meat and how best to use them, and lists helpful equipment and gives useful tips and trivia.

ABOUT THE AUTHORS

Pip Evans and James Diggins own and run James & Pip’s Butchery, Heathcote, Sutherland Shire, NSW. Together they have over 30 years experience in the meat industry. James is a qualified butcher with an eye for detail and Pip takes care of the customer, listening to what they need, advising them with cooking methods, recipes and tips.

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