Whole Beast Butchery
Description
"Good luck getting through the book without having serious meat envy."--Eater
DIY fever + quality meat mania = old-school butchery revival!
Home cooks and people interested in the future of food sustainability are now buying small farm-raised meat in butcher-sized portions. Whole Beast Butchery is the first butchery book to teach by explaining, and showing, exactly what butchers know. Through 500 color photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.
Whether readers want to learn how to turn a primal cut into familiar and special cuts or to simply identify and evaluate what they find at the market, this visual manual is the ultimate guide to home butchering and enjoying quality meats handled with care. A culinary guide that is instructive and unique, it also includes recipes, tips, and tools for handling meat from the founder of 4505 Meats himself.
ULTIMATE GUIDE FOR MEAT LOVERS: Step-by-step photos and clear, instructive text make this meat book a must-have for learning all about mastering the art of whole animal butchery.
MEAT CUTS BOOK FOR HANDY REFERENCE: For those who purchase, prepare, and cook meat, Whole Beast Butchery offers an indispensable visual guide to understanding different cuts of meat and how best to use them.
EXPERT AUTHOR: Classically trained chef Ryan Farr developed his artisan butchery techniques during his time heading a Michelin Star restaurant. He went on to found San Francisco-based 4505 Meats in 2009 with his wife, Cesalee, and continues to run the business with a dedication to supporting the Bay Area community and food movement.
Perfect for:
- Home chefs, foodies, and artisan cooking enthusiasts
- Anyone interested in butchery techniques and the art of meat cutting
- Birthday, housewarming, or host/hostess gift for adventurous home cooks
- For fans of The MeatEater Fish and Game Cookbook, Franklin Barbecue: A Meat-Smoking Manifesto, and Pat LaFrieda's book Meat: Everything You Need to Know
Product Details
| Publisher | Chronicle Books |
| Publish Date | November 02, 2011 |
| Pages | 240 |
| Language | English |
| Type |  Hardback |
| EAN/UPC | 9781452100593 |
| Dimensions | 10.1 X 8.2 X 0.9 inches | 2.0 pounds |
About the Author
Brigit Binns is the author or co-author of 23 cookbooks.
Ed Anderson is a photographer specializing in food and the people who make it. He lives in Petaluma, California.
Reviews
-Daniel Patterson, chef-owner of Coi
Having trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs and butchers and a valued book in my library as well.
-Michael Tusk, chef-owner of Quince and Cotogna
In an era when more cooks want to take control of their food, eat humanely raised meat more responsibly, and enjoy it more, Ryan Farr's book is essential for its superb photography and clear, concise information on the craft of butchery. It's an invaluable resource for chefs and home cooks who want to make use of all parts of the animals we eat.
-Michael Ruhlman, author of Ruhlman's Twenty and Charcuterie
Ryan has given us a thorough master class in how to choose, prepare, and utilize whole animals in this practical and instructive exploration into the craft of the butcher. Start with sourcing local, sustainably raised meat beyond the supermarket; this book shows you how to make the most of it.
-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread
Ryan's butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku
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