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.
- Format: Hardback
- Pages: 240 pages, Illustrations
- Publisher: Chronicle Books
- Publication Date: 01/11/2011
- Category: Cooking with meat & game
- ISBN: 9781452100593
- EPUB from £11.75