Bonne Pitance: Le Guide du Boucher Cuisinier

Alexandre Czech (better known online as Bonne Pitance) is a former butcher whose popularity stems not from flair but from skill: clear, methodical demonstrations of technique and a commitment to reducing food waste by using animals as fully as possible.

In this book, Czech brings that same practical spirit to print, offering a guide to butchery and cooking that’s rooted in professional experience but grounded in the traditions of good French home food.

Detailed, illustrated tutorials show how to handle classic preparations step by step: tying a roast with even tension, wrapping caul fat around chicken thighs, or filling and securing  boneless poultry. The recipes that follow are deeply traditional, with combinations that feel generous rather than flashy: veal stew with olives, pork cheek confit, boneless chickens stuffed with pear and gorgonzola, lamb shoulder roasted with parsley butter.

The book also includes a small culinary glossary focused on cuts and their best uses. Throughout, Czech’s approach emphasizes precision and resourcefulness—not to intimidate, but to make better cooking more achievable.

Hardcover. Color photographs throughout. In French.