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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.
PRODUCT DETAILS :
| ISBN : 9781452100593 | |
| BY (AUTHOR) Farr, Ryan | |
| PUBLISHER : Chronicle Books | PUBLICATION DATE : November 01, 2011 |
| COUNTRY OF PUBLICATION : United States | IMPRINT : Chronicle Books |
| LANGUAGE : English | AGE : General |
| PRODUCT FORM : Hardback |
DIMENSION : 261 mm x 209 mm
WEIGHT : 940 g
PRODUCT CATEGORY :
Lifestyle, Hobbies & Leisure
