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The Complete Book of Meat
The Complete Book of Meat
Author: Phyllis C. Reynolds
The Complete Book of Meat: — A complete list of meat cuts, retail and wholesale. — Photographs and charts of all the important cuts of beef, veal, lamb, and fresh and cured pork in out markets with a description of each cut: How your butcher cuts it; how to judge it's quality; how much bone and fat it has; how tough or tender it may be and instruc...  more »
ISBN: 182020
Publication Date: 4/1971
Pages: 320
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Publisher: William Morrow & Company
Book Type: Paperback
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