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Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork
Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork
Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork
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Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork

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R450.00
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Product details

Condition
Secondhand
Location
South Africa
Product code
1968
Bob Shop ID
651556364

Whole Beast Butchery: The complete visual guide to Beef, Lamb, and Pork

Ryan Farr demystifies the butchery process with 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. Through 500 colour photos, butcher and chef Ryan Farr demonstrates how to break down beef, lamb, and pork into manageable cuts of meat.

 

By: Ryan Farr

Publisher: Chronicle Books, 2011

Pages: 239

Dimensions: ± 26 cm x 20.5 cm

Hardcover. Very good condition. 

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