ENGLISH

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

By Ed Anderson , Brigit Binns , Ryan Farr

Book information

Publisher
Chronicle Books
Year
2011
ISBN
1452100594, 9781452100593
Language
english
Format
EPUB
Filesize
16 MB (16989359 bytes)
Pages
240\0
Time added
2013-12-25 16:12:07
Пищевая промышленность;Технология мяса и мясных пр

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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