- Shopping Bag ( 0 items )
From the PublisherRyan has given us a thorough master class in how to choose, prepare, and utilize whole animals in this practical and instructive exploration into the craft of the butcher. Start with sourcing local, sustainably raised meat beyond the supermarket; this book shows you how to make the most of it.
-Chad Robertson, chef-owner of Tartine and Bar Tartine and author of Tartine Bread
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
Having trained under a great butcher, I don't hand out praise lightly but Ryan Farr has blown me away with his passion for his craft. This book will be an indispensable resource for aspiring chefs and butchers and a valued book in my library as well.
-Michael Tusk, chef-owner of Quince and Cotogna
Both in restaurants and at home, interest in eating well-raised animals is resurgent for reasons of quality and health. In hundreds of pictures and clear, easy-to-understand text, Ryan Farr demystifies the lost art of whole animal butchery. Whole Beast will be an essential reference for a generation of young cooks.
-Daniel Patterson, chef-owner of Coi
Ryan's butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku