Butchering Poultry, Rabbit, Lamb, Goat and Pork
Quality Meat from Poultry, Rabbits, Sheep, Goats, and PigsLocally raised animals, humanely slaughtered and expertly butchered. This is the best meat we can eat and, with Adam Danforth's comprehensive manual, you can learn the skills necessary to take an animal calmly and efficiently from pasture to freezer.Every step of the slaughtering process -- from selecting the proper equipment to preparing, stunning, and bleeding the animals -- is presented with careful consideration for the animals' well-being and your safety.Butcher the carcass to maximize food yield and get the cuts you want. You'll find various options for breaking down each species…
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Produktdetails
- ISBN: 978-1-61212-182-6
- EAN: 9781612121826
- Produktnummer: 14465665
- Verlag: Storey Publishing LLC
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 432 S.
- Masse: H27.4 cm x B21.7 cm x D3.2 cm 1'621 g
- Abbildungen: full colour photographs & illustrations throughout
- Gewicht: 1621
Über den Autor
Adam Danforth is the author of Butchering Chickens, Butchering Beef, and Butchering Poultry, Rabbit, Lamb, Goat, and Pork, which won both an IACP Award and a James Beard Award. Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He leads experiential workshops worldwide on butchery and meat science for venues such as the Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Danforth also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, The Perennial, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Danforth lives in Ashland, Oregon.
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