Book
Whole beast butchery : the complete visual guide to beef, lamb, and pork / Ryan Farr ; with Brigit Binns.
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.
Record details
- ISBN: 9781452100593
- ISBN: 1452100594
- Physical Description: 239 p. : ill. ; 27 cm
- Publisher: San Francisco : Chronicle Books, c2011.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Introduction -- A butchery primer -- Basic guidelines -- Tools -- Techniques -- How to use the recipe formulas -- Brining -- General sausage-making tips -- Beef -- Lamb -- Pork -- Resources -- Index. |
Search for related items by subject
| Subject: | Meat cuts. Meat cutting. Cooking (Meat) Cooking (Meat) Meat cuts. Meat cutting. |
Available copies
- 1 of 1 copy available at Homer Library.
- 1 of 1 copy available at Homer Public Library. (Show preferred library)
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Homer Public Library | 641.66 FAR (Text) | 000121973 | Nonfiction | Available | - |