Purchase

Amazon

Kindle

Barnes & Noble

Powell's Books

Books-A-Million

Indie BookShop

Ripped Bodice

Add to Wish List

Also by Ryan Farr:

Whole Beast Butchery, November 2011
Hardcover / e-Book

Also by Ed Anderson:

Whole Beast Butchery, November 2011
Hardcover / e-Book

Whole Beast Butchery
Ryan Farr, Ed Anderson

The Complete Visual Guide to Beef, Lamb, and Pork

Chronicle Books
November 2011
On Sale: November 16, 2011
240 pages
ISBN: 1452100594
EAN: 9781452100593
Kindle: B0064BXDR6
Hardcover / e-Book
Add to Wish List

Non-Fiction Cooking / Food | Cookbooks

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 ,em>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.

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!