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.
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. |
| Note | Unavailable |