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.

Author: Ryan Farr
Publisher: Chronicle Books
Published: 11/16/2011
Pages: 240
Format: Hardcover
Weight: 2.05lbs
Size: 10.10h x 8.20w x 0.90d
ISBN: 9781452100593
Award: IACP Crystal Whisk Award - Finalist

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