The LaFrieda family meat business supplies many of NYC's premier restaurants. This handsome, detailed guide to selection and basic cutting technique comes with 75 recipes, some of which are LaFrieda family favorites while others are drawn from establishments that the LaFreidas supply. You can choose between Grandma LaFrieda's braised stuffed veal breast or Grandpa's Italian sausages; from the restaurant world you might try the Frenched pork rib chops from Jimmy Bradley's Red Cat or the roasted bone marrow with shallot confit from Minetta Tavern.
Color photographs throughout. Hardcover.
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