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

Ryan Farr

ISBN 10: 1452100594 / ISBN 13: 9781452100593

Published by Chronicle Books, 2011

About this Item

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Bibliographic Details

• Title: Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
• Publisher: Chronicle Books
• Publication Date: 2011
• Language: English
• ISBN 10: 1452100594
• ISBN 13: 9781452100593
• Binding: Hardcover
• Condition: Very Good

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.