Book
Whole beast butchery : the complete visual guide to beef, lamb, and pork / by Ryan Farr, Brigit Binns.
"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."-- from publisher.
Record details
- ISBN: 9781452100593
- ISBN: 1452100594
- Physical Description: 240 pages : color illustrations ; 26 cm.
- Publisher: San Francisco, California : Chronicle Books, 2012.
- Copyright: ©2011.
Content descriptions
| General Note: | Includes index (page 239). |
Search for related items by subject
| Subject: | Meat cuts. Meat cutting. Cooking (Meat) |
Available copies
- 5 of 5 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Prince Rupert Library.
Holds
- 0 current holds with 5 total copies.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Prince Rupert Library | 664.92 Farr (Text) | 33294001841493 | Adult Non-Fiction | Volume hold | Available | - |
