author
R. L. (Roger Lawrence) West
b. 1945
A practical writer and longtime food scientist, this author is best known for clear, useful guides on home butchering and meat processing. His work has reached many readers through farm manuals and public-domain editions that keep straightforward how-to knowledge in circulation.
3 Audiobooks
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
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
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, sometimes listed as Roger Lawrence West, is a nonfiction author associated with practical agricultural and food-processing writing. Public catalog records connect his name with works such as Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm, a hands-on manual that has remained discoverable through library-style listings and Project Gutenberg.
The available sources point more to West's published work than to a detailed personal life story. Based on those records, he appears to be known for instructional writing aimed at helping readers understand traditional farm practices in a clear, usable way.
Because reliable biographical information is limited in the sources reviewed, some personal details are hard to confirm confidently. What does stand out is the practical, service-minded character of his writing: books meant to teach, guide, and preserve useful knowledge for everyday readers.