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.
Review:
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
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