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Whole beast butchery: the complete visual guide to beef, lamb, and pork
(Book)

Book Cover
Average Rating
Author:
Published:
San Francisco : Chronicle Books, c2011.
Physical Desc:
239 pages : ill. (chiefly col.) ; 27 cm.
Status:
Central
641.66 F239 2011
Description
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.
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Status
Central
641.66 F239 2011
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More Details
Format:
Book
Language:
English
ISBN:
9781452100593, 9781452100593, 1452100594

Notes

General Note
Includes index.
General Note
"4505 meats"--Spine.
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Citations
APA Citation (style guide)

Farr, R., & Binns, B. L. (2011). Whole beast butchery: the complete visual guide to beef, lamb, and pork. San Francisco: Chronicle Books.

Chicago / Turabian - Author Date Citation (style guide)

Farr, Ryan and Brigit Legere. Binns. 2011. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork. San Francisco: Chronicle Books.

Chicago / Turabian - Humanities Citation (style guide)

Farr, Ryan and Brigit Legere. Binns, Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork. San Francisco: Chronicle Books, 2011.

MLA Citation (style guide)

Farr, Ryan., and Brigit Legere Binns. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork. San Francisco: Chronicle Books, 2011. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
f846f778-7dff-f0cb-94d1-e72910f6a382
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Record Information

Last Sierra Extract TimeAug 02, 2022 11:06:23 PM
Last File Modification TimeAug 02, 2022 11:07:04 PM
Last Grouped Work Modification TimeAug 08, 2022 02:08:34 AM

MARC Record

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5050 |a Introduction -- A butchery primer -- Basic guidelines -- Tools -- Techniques -- How to use the recipe formulas -- Brining -- General sausage-making tips -- Beef -- Lamb -- Pork -- Resources -- Index.
650 0|a Meat cuts.
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