- Hardcover: 240 pages
- Publisher: Chronicle Books (16 November 2011)
- Language: English
- ISBN-10: 9781452100593
- ISBN-13: 978-1452100593
- ASIN: 1452100594
- Product Dimensions: 21 x 2.5 x 26.7 cm
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #9,50,588 in Books (See Top 100 in Books)
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork Hardcover – Import, 16 Nov 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 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.
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Most helpful customer reviews on Amazon.com
hanging it for ageing the meat, The proper way to freeze your meats, making sausage
just loaded with a lot of info that I enjoyed and you will also
We are changing over to self sustainability, and since I have never really learned to cut meat properly other than a chicken, having control over our food is why I bought this. Plus it was too hard to keep checking this out at the library.