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.
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.
€18.99
Tentang Penulis
Brigit Binns is the author or co-author of 23 cookbooks.Beli ebook ini dan dapatkan 1 lagi GRATIS!
Bahasa Inggris ● Format EPUB ● Halaman 240 ● ISBN 9781452101903 ● Ukuran file 17.0 MB ● Penerbit Chronicle Books LLC ● Diterbitkan 2011 ● Diunduh 24 bulan ● Mata uang EUR ● ID 5214966 ● Perlindungan salinan Adobe DRM
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