Boucherie, Leçons en Pas à Pas

This substantial, professionally focused guide to French butchery comes from Romain Leboeuf, a Meilleur Ouvrier de France, one of the highest distinctions awarded in the French crafts.

Across more than 400 pages, the book offers a structured overview of cattle, veal, pork, lamb, and poultry, with clear diagrams showing how primary and secondary cuts are derived from each animal. While it does not demonstrate specific knife techniques, the cut charts provide a useful comparison for anyone familiar with American butchery standards.

Descriptions of 200 cuts explain their typical preparation and culinary applications—for example, how veal foreshank contains more marrow and yields stringier meat than the hind shank, which is more tender. Recipes from Leboeuf and 25 other Meilleurs Ouvriers de France complement the reference material, showcasing traditional preparations such as leg of lamb cooked on a string and sautéed rabbit with mustard.

With its combination of detailed anatomical charts, culinary notes, and classic recipes, Boucherie is best suited to cooks, butchers, and culinary students looking to deepen their understanding of French meat preparation and terminology.

Hardcover. Color photographs, maps, and diagrams. In French.