Whole beast butchery

Whole beast butchery

by Farr, Ryan

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Title Statements

  • Full title :Whole beast butchery / Ryan Farr with Brigit Binns ; photographs by Ed. Anderson.

Edition Statements

  • Publication Date:©2011.

Publication Statements

  • Publisher(s):Chronicle Books
  • Place of Publication:San Francisco
  • Language:eng
  • Publication Date:©2011.

Notes

Includes index.

The Physical Object

  • Description:239 pages : : illustrations (chiefly color) ; : 27 cm

Edition Identifiers

  • ISBN:9781452100593, 1452100594
  • oclc:on1001916042
  • LC Classification:TX373
  • Dewey Decimal:641.36

Table of Contents

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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Subjects

Cooking (Meat) Cuisine (Viande) Meat cuts Meat cutting Viande -- Coupe Viande -- Coupes

Writers

Farr, Ryan Binns, Brigit Legere

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