Select A Store
Select Store
My Store:
Select A Store
Availability:
$19.99
Used
-
Hardcover
-
9781452100593
Overview
Overview
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: Hardcover
- Author: Farr, Ryan
- ISBN: 9781452100593
- Condition: Used
- Dimensions: 10.10 x 0.90
- Number Of Pages: 240
- Publication Year: 2011
Customer Reviews (0)
This title hasn’t been rated yet...be the first!