Whole Beast Butchery

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.

SPECIFICATIONS:

Author:Ryan Farr - Райан Фарр

Publisher:Chronicle Books

Language:English

Publication Date:2011

Number of pages:240 pst

Format:Hardcover

Width:210 mm / 8,3'

Height:257 mm / 10,1'

Weight:940 g

Illustrations:Colored

ISBN:9781452100593