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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