Butchering Poultry, Rabbit, Lamb, Goat, and Pork (eBook, ePUB) - Danforth, Adam
4,49 €
4,49 €
inkl. MwSt.
Sofort per Download lieferbar
payback
0 °P sammeln
4,49 €
4,49 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
0 °P sammeln
Als Download kaufen
Geschenk
Als Download kaufen
4,49 €
inkl. MwSt.
Sofort per Download lieferbar
payback
0 °P sammeln
Jetzt verschenken
4,49 €
inkl. MwSt.
Sofort per Download lieferbar

Alle Infos zum eBook verschenken
payback
0 °P sammeln
  • Format: ePub

A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.

  • Geräte: eReader
  • mit Kopierschutz
  • eBook Hilfe
  • Größe: 58.8MB
Produktbeschreibung
A comprehensive guide to the entire process of slaughtering and butchering small livestock through step-by-step photographs.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Autorenporträt


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.