4.5
Whole Beast Butchery
ByPublisher Description
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.
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Meet readers like you in the Fable For You feed, designed to build bookish communities2 Reviews
4.5
Stace
Created about 1 year agoShare
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Tom Przybylak
Created about 8 years agoShare
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About Ryan Farr
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.
Other books by Ryan Farr
Brigit Legere Binns
Brigit Binns is the author or co-author of 23 cookbooks.
Other books by Brigit Legere Binns
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