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Whole Beast Butchery by Ryan Farr

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9781452100593
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Description

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
Ryan Farr is a San Francisco-based chef/butcher 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. Ed Anderson is a photographer specialising in food and the people who make it.

Awards
Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2012.



Book Information
ISBN 9781452100593
Author Ryan Farr
Format Hardback
Page Count 240
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 910g
Dimensions(mm) 262mm * 209mm * 24mm

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