Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork - Couverture rigide

Farr, Ryan

Couverture rigide

ISBN 10 : 1452100594 ISBN 13 : 9781452100593

Editeur : Chronicle Books, 2011

Synopsis

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.

A propos du livre

À propos de l'auteur

Brigit Binns is the author or co-author of 23 cookbooks.

Ryan Farr is the owner and founder of 4505 Meats, where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. He lives in San Francisco.

Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.

Détails de l'édition

• Éditeur: Chronicle Books
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1452100594
• ISBN 13: 9781452100593
• Reliure: Relié
• Nombre de pages: 240
• Coordonnées du fabricant: non disponible
• Personne responsable: Andreas Meier; 22029659400; info@rheinberg-buch.de; ; De Gasperi str. 8; Bergisch gladbach; 51427; Allemagne