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Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

Ryan Farr

166 ratings by Goodreads
ISBN 10: 1452100594 / ISBN 13: 9781452100593
Published by Chronicle Books, 2011
New Condition: New Hardcover
From Kennys Bookshop and Art Galleries Ltd. (Galway, Ireland)

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About this Item

2011. Hardcover. 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. Num Pages: 240 pages, Illustrations. BIC Classification: WBTB. Category: (G) General (US: Trade). Dimension: 210 x 257 x 23. Weight in Grams: 958. 240 pages, Illustrations. 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. Cateogry: (G) General (US: Trade). BIC Classification: WBTB. Dimension: 210 x 257 x 23. Weight: 946. . . . . . . Bookseller Inventory # V9781452100593

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Bibliographic Details

Title: Whole Beast Butchery: The Complete Visual ...

Publisher: Chronicle Books

Publication Date: 2011

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

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.

About the Author:

Brigit Binns is the author or co-author of 23 cookbooks.

Ryan Farr is the owner 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. He lives in San Francisco.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

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Kennys.ie is the largest exporter of books from Ireland currently exporting to approximately 100 countries around the world. Kennys Bookshop houses hundreds of thousands of books and specialises in collection development and library services, supplying booksellers and state and university libraries on a global scale including the U.S.A.,Japan and Europe. Kennys.ie is Ireland's Largest Online Bookshop.

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