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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Ryan Farr
€ 40.99
€ 28.96
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Description for Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Hardcover. Covering pork, beef, and lamb, this title teaches what the fashionable butchers already know - the cuts and where they come from, what they look like in whole and how they come off the animal and get broken down into individual cuts. It includes a section on tools, techniques and handling. Num Pages: 240 pages, Illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 210 x 257 x 23. Weight in Grams: 958. 240 pages, Illustrations. Covering pork, beef, and lamb, this title teaches what the fashionable butchers already know - the cuts and where they come from, what they look like in whole and how they come off the animal and get broken down into individual cuts. It includes a section on tools, techniques and handling. Cateogry: (G) General (US: Trade). BIC Classification: WBTB. Dimension: 210 x 257 x 23. Weight: 946.
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. ... Read more
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. ... Read more
Product Details
Publisher
Chronicle Books
Number of pages
240
Format
Hardback
Publication date
2011
Condition
New
Number of Pages
240
Place of Publication
San Francisco, United States
ISBN
9781452100593
SKU
V9781452100593
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-50
About Ryan Farr
Ryan Farr is a San Francisco-based chef/butcher 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. Ed Anderson is a photographer specialising in food and the people who make it.
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