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Whole beast butchery : the complete visual guide to beef, lamb, and pork

Author: Ryan Farr; Brigit Legere Binns
Publisher: San Francisco : Chronicle Books, ©2011.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Ryan Farr; Brigit Legere Binns
ISBN: 9781452100593 1452100594
OCLC Number: 702357422
Awards: Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2012
Description: 239 pages : illustrations ; 27 cm
Contents: Introduction --
A butchery primer --
Basic guidelines --
Tools --
Techniques --
How to use the recipe formulas --
Brining --
General sausage-making tips --
Beef --
Lamb --
Pork --
Resources --
Index.
Responsibility: Ryan Farr ; with Brigit Binns.

Abstract:

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  Read more...

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Having trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs Read more...

 
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