Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr, Brigit Binns and Ed Anderson
Chronicle Books | 2011 | HQ PDF | ISBN: 1452101906 | 240 pages | 109 Mb
Chronicle Books | 2011 | HQ PDF | ISBN: 1452101906 | 240 pages | 109 Mb
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.