Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
|PUBLISHER||Storey Publishing (03/11/2014)|
|PRODUCT TYPE||Paperback (Paperback)|
Binding: Paperback or Softback (Trade Paperback (Us))
Content Language: English
More Product Details
Page Count: 456
Carton Quantity: 10
Product Dimensions: 8.40 x 1.00 x 10.80 inches
Weight: 3.55 pound(s)
Feature Codes: Bibliography, Index, Price on Product, Table of Contents, Glossary, Illustrated
Country of Origin: CN
Technology & Engineering | Agriculture - Animal Husbandry
Technology & Engineering | Methods - Canning & Preserving
Technology & Engineering | Specific Ingredients - Meat
Dewey Decimal: 664.902
Library of Congress Control Number: 2013030702
Descriptions, Reviews, Etc.
Author: Danforth, Adam
Adam 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's also worked as a butcher at Blue Hill and teaches home butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. He lives in Brooklyn, New York.
Foreword by: Salatin, Joel
Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's "New York Times" bestseller, "The Omnivore's Dilemma" and two subsequent documentaries, Food, Inc., and Fresh. An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.
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