Whole Beast Butchery
The Complete Visual Guide to Beef, Lamb, and Pork
Nonfiction, Food & Drink, Reference
| Author: | Ryan Farr, Brigit Legere Binns | ISBN: | 9781452101903 |
| Publisher: | Chronicle Books LLC | Publication: | October 21, 2011 |
| Imprint: | Chronicle Books LLC | Language: | English |
| Author: | Ryan Farr, Brigit Legere Binns |
| ISBN: | 9781452101903 |
| Publisher: | Chronicle Books LLC |
| Publication: | October 21, 2011 |
| Imprint: | Chronicle Books LLC |
| Language: | English |
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
