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Article content It took going to culinary school for me to learn how to break down a whole chicken. Mastering the skill is, in a word, empowering. And as Toronto butcher Peter Sanagan puts it in his debut book, Cooking Meat (Appetite by Random House, 2020), essential. We apologize, but this video has failed to load. Try refreshing your browser. Easter feasts from butcher Peter Sanagan s new book, Cooking Meat Back to video Sure, some deft knife work saves you money, which is not to be understated. But you also gain the satisfaction of better understanding a foundational food, not to mention a starting point for plenty of meals.

Georgian bayUnited kingdomPeter chouTheresa tamPeter sanaganLaura brehautMurray thunbergRandom houseGeorge brown collegeCooking meatMeat lockerMistura restaurantஜார்ஜியன் வளைகுடாஒன்றுபட்டது கிஂக்டம்பீட்டர் ச ouதெரேசா டாம்