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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

Brigit Binns is the author or co-author of 23 cookbooks.

Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. He lives in San Francisco.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

Product Details

ISBN:
9781452100593
Subtitle:
The Complete Visual Guide to Beef, Lamb, and Pork
Author:
Farr, Ryan
Author:
Binns, Brigit Legere
Author:
Legere Binns, Brigit
Author:
Anderson, Ed
Publisher:
Chronicle Books
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Cooking and Food-Meats
Subject:
Culinary Arts & Techniques
Copyright:
Publication Date:
20111116
Binding:
Hardback
Grade Level:
from 13 up to 17
Language:
English
Pages:
240
Dimensions:
10.5 x 8.25 x 1 in 2.06 lb
Age Level:
from 18 up to 99

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Methods » Miscellaneous Methods

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