author

R. L. (Roger Lawrence) West

b. 1945

Known from practical farm and meat-processing guides, this mid-20th-century American coauthor helped turn technical know-how into straightforward books for everyday readers. His surviving bibliography points to a clear, hands-on style centered on livestock, butchering, and food preservation.

3 Audiobooks

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

About the author

R. L. West, identified by Project Gutenberg as Roger Lawrence West (born 1945), is credited as a coauthor of several agricultural manuals that were later digitized for modern readers. The books listed there include Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm, Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm, and Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm.

Those titles suggest a writer with a practical focus: clear instruction, rural self-sufficiency, and the kind of applied knowledge meant to be useful right away. Rather than literary biography, the record that survives online mainly reflects his role in collaborative how-to publishing.

A reliable personal portrait was not available from the sources I could confirm, and biographical details beyond his name, birth year, and credited works are limited in the material I found.