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 More »
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#5 Stars: 41 , #4 Stars: 5 , #3 Stars: 2 , #2 Stars: 2 , #1 Star: 1
Average Review : 4.7 of 5.0, produced from 111 customer reviews.
Average Review : 4.8 of 5.0, produced from 95 customer reviews.
| Product Specification | |
|---|---|
| Available | Yes |
| Author | Ryan Farr |
| Binding | Hardcover |
| Brand | Chronicle Books |
| EAN | 9781452100593 |
| ISBN | 9781452100593 |
| IsEligibleForTradeIn | 1 |
| Label | Chronicle Books |
| Manufacturer | Chronicle Books |
| ManufacturerMaximumAge | 1188 |
| ManufacturerMinimumAge | 216 |
| Model | 978-1-4521-0059-3 |
| MPN | 978-1-4521-0059-3 |
| NumberOfItems | 1 |
| NumberOfPages | 240 |
| PackageQuantity | 1 |
| PartNumber | 978-1-4521-0059-3 |
| ProductGroup | Book |
| ProductTypeName | ABIS_BOOK |
| PublicationDate | 2011-11-16 |
| Publisher | Chronicle Books |
| SKU | APX7688221351066098 |
| Studio | Chronicle Books |
| Title | Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork |
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