Ryan Farr is a San Francisco-based chef/butcher and founder of 4505 Meats where he makes artisanal sausages and his patented chicharrones, and teaches sell-out butchery classes for home and professional cooks. Ed Anderson is a photographer specialising in food and the people who make it.
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
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
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
Ryan 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
Ryan's butchery techniques and recipes are spot on.
-David Chang, chef/owner of Momofuku
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