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The definitive guide to Butchery
on 1 October 2015
Simply superb. I've got many books on the subject (Mettler, Grigson, HFW etc) but this is just excellent and stands head and shoulders above the others. I love most of the books in my butchery library (HFW's are great too) but if I were limited to just one, it would be this one. I'm a Chef with my own farm and restaurant and I rear, slaughter and butcher my own livestock. I've read many books over the years but never have I come across a book that so simply, so concisely and so expertly demonstrates butchery and meat cookery. It's beautifully bound and very well made, stylish, concise and the photos are superb. Nothing has been overlooked and somehow vast quantities of information have been distilled into remarkably few pages. A work of genius. And no, I don't know Ryan Farr or Bridget Binns, though I wish I did, so I could thank them energetically and enthusiastically for creating such a masterpiece.