Whole Beast Butchery

Whole Beast Butchery

The Complete Visual Guide to Beef, Lamb, and Pork

Book - 2011
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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 theNew 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.
Publisher: San Francisco : Chronicle Books, c2011.
ISBN: 9781452100593
Branch Call Number: 641.66 FARR
Characteristics: 239 p. : ill. (chiefly col.) ; 27 cm.
Additional Contributors: Binns, Brigit Legere

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robiesmum
Sep 05, 2015

This is such a great book! Tons of great visual pics and such!

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