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
About the author
Brigit Binns is the author or co-author of 23 cookbooks.Buy this ebook and get 1 more FREE!
Language English ● Format EPUB ● Pages 240 ● ISBN 9781452101903 ● File size 17.0 MB ● Publisher Chronicle Books LLC ● Published 2011 ● Downloadable 24 months ● Currency EUR ● ID 5214966 ● Copy protection Adobe DRM
Requires a DRM capable ebook reader
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