Whole Beast Butchery
(eBook)
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.
Notes
Farr, R. (2011). Whole Beast Butchery. [United States], Chronicle Books LLC.
Chicago / Turabian - Author Date Citation (style guide)Farr, Ryan. 2011. Whole Beast Butchery. [United States], Chronicle Books LLC.
Chicago / Turabian - Humanities Citation (style guide)Farr, Ryan, Whole Beast Butchery. [United States], Chronicle Books LLC, 2011.
MLA Citation (style guide)Farr, Ryan. Whole Beast Butchery. [United States], Chronicle Books LLC, 2011.
Hoopla Extract Information
| hooplaId | 14865500 |
|---|---|
| title | Whole Beast Butchery |
| kind | EBOOK |
| price | 1.49 |
| active | 1 |
| pa | 0 |
| profanity | 0 |
| children | 0 |
| demo | 0 |
| rating | |
| abridged | 0 |
| dateLastUpdated | Jun 20, 2023 12:07:58 AM |
Record Information
| Last File Modification Time | Nov 23, 2023 05:12:52 AM |
|---|---|
| Last Grouped Work Modification Time | Nov 23, 2023 02:33:59 AM |
MARC Record
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| 245 | 1 | 0 | |a Whole Beast Butchery|h [electronic resource] /|c Brigit Legere Binns and Ryan Farr. |
| 264 | 1 | |a [United States] :|b Chronicle Books LLC,|c 2011. | |
| 264 | 2 | |b Made available through hoopla | |
| 300 | |a 1 online resource (240 pages) | ||
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| 520 | |a 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. | ||
| 538 | |a Mode of access: World Wide Web. | ||
| 650 | 0 | |a Electronic books. | |
| 710 | 2 | |a hoopla digital. | |
| 856 | 4 | 0 | |u https://www.hoopladigital.com/title/14865500?utm_source=MARC&Lid=hh4435|z Instantly available on hoopla. |
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