{"product_id":"meat-anthony-puharich-cookbook","title":"Meat by Anthony Puharich \u0026 Libby Travers – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 512 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Anthony Puharich, fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Murdoch Books, 2018\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Birds, Sheep, Pigs, Cattle and Wild, plus butchery techniques and 110+ recipes; foreword by Anthony Bourdain\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Serious meat cooks who want to understand every cut\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743363140\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMeat: The Ultimate Companion is a 512-page hardback by Sydney butcher Anthony Puharich of Victor Churchill and food writer Libby Travers that explains meat from farm to butcher to plate, with more than 110 recipes for the major cuts.\u003c\/strong\u003e Anthony Bourdain wrote the foreword.\u003c\/p\u003e\n\u003ch2\u003eKnow your meat before you cook it\u003c\/h2\u003e\n\u003cp\u003eMost cookbooks start at the bench. This one starts in the paddock. Anthony Puharich has spent his life between farmers and chefs, and here he hands over everything a butcher knows: breeds, cuts, how to buy well and how to cook each cut the way it deserves. The message is simple: eat better meat, eat the whole animal, and waste nothing.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised by animal, with chapters on Birds, Sheep, Pigs, Cattle and Wild, followed by Techniques. Each covers the history of the animal, international breed maps, cut diagrams and descriptions, plus expert advice on selecting, storing and cooking.\u003c\/p\u003e\n\u003cp\u003eThe illustrated butchery techniques show you how to break down cuts at home, and the 110-plus recipes draw on cuisines and chefs from around the world. It's lavishly photographed and illustrated, so it's as much a reference as a cookbook.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks who want to understand their brisket, lamb shoulder or pork belly from the inside, home butchers, and anyone who loves a big, beautiful reference book. It's a heavyweight in every sense, and a cracking gift.\u003c\/p\u003e\n\u003ch2\u003eAbout Anthony Puharich \u0026amp; Libby Travers\u003c\/h2\u003e\n\u003cp\u003eAnthony Puharich is a fifth-generation butcher and co-owner of Victor Churchill in Sydney's Woollahra, often called one of the world's most beautiful butcher shops. Through his wholesale business he supplies many of Australia's finest restaurants, linking farmers and chefs. Libby Travers is a food writer and commentator with a focus on sustainable produce and food culture.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/052_carving-roast-beef.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler's run more brisket than most, and he still learnt something from this one. It's the butcher's whole brain in one book, from paddock to cut to plate. Darryl's favourite is the cut diagrams, because once you know where a cut lives on the animal, you know how to cook it. Buy it and you'll never just grab whatever's on special again. Pair it with \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e for the same waste-nothing thinking from the sea, and \u003ca href=\"\/products\/the-meateater-outdoor-cookbook-steven-rinella-cookbook\"\u003eThe MeatEater Outdoor Cookbook\u003c\/a\u003e for wild game. Season the venison with \u003ca href=\"\/products\/butchers-axe-hunter-lamb-and-game-rub\"\u003eButchers Axe Hunter Lamb \u0026amp; Game Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Butcher's Dripping Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eEvery butcher keeps the dripping. Now you know why.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg roasting potatoes, 4 tbsp beef dripping or tallow, a few rosemary sprigs, 4 garlic cloves (smashed), flaky salt\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eParboil the potatoes for 8 minutes, drain and rough them up in the pot.\u003c\/li\u003e\n\u003cli\u003eHeat the dripping in a tray in a 220°C oven or covered barbecue, add the spuds and turn to coat.\u003c\/li\u003e\n\u003cli\u003eRoast 40 to 50 minutes, turning once, adding rosemary and garlic for the last 10 minutes. Salt and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Beef fat has a high smoke point, so the roughed-up edges fry to glass-crisp while the inside stays fluffy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Meat: The Ultimate Companion?\u003c\/h3\u003e\u003cp\u003eIt was written by Anthony Puharich, a fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers. Anthony Bourdain wrote the foreword.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Meat: The Ultimate Companion?\u003c\/h3\u003e\u003cp\u003eThere are more than 110 recipes for the major cuts, alongside breed maps, cut diagrams and butchery techniques.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains how to choose, store and cook each cut, which helps beginners buy better meat and cook it with confidence.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 512-page hardback published by Murdoch Books in 2018.\u003c\/p\u003e\n\u003ch3\u003eIs Meat: The Ultimate Companion an Australian book?\u003c\/h3\u003e\u003cp\u003eYes. Anthony Puharich is a Sydney butcher, and the book was published by Australia's Murdoch Books.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Meat: The Ultimate Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Anthony Puharich, a fifth-generation butcher and co-owner of Sydney's Victor Churchill, with food writer Libby Travers. Anthony Bourdain wrote the foreword.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Meat: The Ultimate Companion?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are more than 110 recipes for the major cuts, alongside breed maps, cut diagrams and butchery techniques.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains how to choose, store and cook each cut, which helps beginners buy better meat and cook it with confidence.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 512-page hardback published by Murdoch Books in 2018.\"}}, {\"@type\": \"Question\", \"name\": \"Is Meat: The Ultimate Companion an Australian book?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Anthony Puharich is a Sydney butcher, and the book was published by Australia's Murdoch Books.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805576756,"sku":"9781743363140","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/meat-anthony-puharich-cookbook-front.png?v=1792910354","url":"https:\/\/www.therubhub.com.au\/products\/meat-anthony-puharich-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}