Whole Beast Butchery by Ryan Farr

  •
1 1

Whole Beast Butchery by Ryan Farr

Checking stock...
Checking stock...
Summary

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.

The feel-good place to buy books
  • Free delivery in Australia
  • Supporting authors with AuthorSHARE
  • 100% recyclable packaging
  • Proud to be a B Corp – A Business for good
  • Buy-back with Ziffit

Whole Beast Butchery by Ryan Farr

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.

You might also like

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.
SKU Unavailable
ISBN 13 9781452100593
ISBN 10 1452100594
Title Whole Beast Butchery
Author Ryan Farr
Condition Unavailable
Binding Type Hardback
Publisher Chronicle Books
Year published 2011-11-01
Number of pages 240
Prizes Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2012
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.