Whole beast butchery: the complete visual guide to beef, lamb, and pork
(Book)
Author:
Contributors:
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.
Copies
Location
Call Number
Status
Central
641.66 F239 2011
On Shelf
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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. (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 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 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 Binns. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork. San Francisco, Chronicle Books, 2011.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
f846f778-7dff-f0cb-94d1-e72910f6a382
Record Information
Last Sierra Extract Time | Apr 18, 2024 06:07:19 AM |
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Last File Modification Time | Apr 18, 2024 06:13:28 AM |
Last Grouped Work Modification Time | Apr 19, 2024 02:10:42 AM |
MARC Record
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245 | 1 | 0 | |a Whole beast butchery :|b the complete visual guide to beef, lamb, and pork /|c Ryan Farr, with Brigit Binns ; photographs by Ed Anderson. |
260 | |a San Francisco :|b Chronicle Books,|c c2011. | ||
300 | |a 239 p. :|b ill. (chiefly col.) ;|c 27 cm. | ||
500 | |a Includes index. | ||
500 | |a "4505 meats"--Spine. | ||
505 | 0 | |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. | |
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