Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr and Brigit Binns

  • Master brine (page 16)

    from Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork Whole Beast Butchery by Ryan Farr and Brigit Binns

    • Categories: Dressings & marinades; Vegan; Vegetarian
    • Ingredients: granulated sugar; kosher salt; black peppercorns; coriander seeds; bird's eye chiles
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  • ISBN 10 1452100594
  • ISBN 13 9781452100593
  • Linked ISBNs
  • Published Oct 01 2011
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

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 ,em>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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