Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr with Brigit Binns
Chronicle, 2011, 239 pages, 15 recipes, hundreds of color photos.
Farr is a classically trained chef, butcher, and butchery instructor, at his 4505 Meats in San Francisco. In three chapters, Beef, Pork, and Lamb, he demonstrates his craft in hundreds of photographs. Each chapter is followed by five recipes without photos.
About Our Medals, Awards, Product Reviews, And Ratings The photos are action shots showing us how he butchers carcasses rather than the carefully posed and retouched photos in Kari Underly’s book (below) where the end product is emphasized. Oddly, perhaps to make raw meat look less slippery and red than it really is, the images aren’t color corrected very well so there is an old-fashioned hue to them.
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