Search - Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Field Guide To Meat How To Identify Select and Prepare Virtually Every Meat Poultry and Game Cut
Author: Aliza Green
What's the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?Whether you're a casual griller or a haute foodie, you need the latest volume in our popular Field Guide series--Field Guide to Meat. With engaging text from award-winning ch...  more »
ISBN-13: 9781594740176
ISBN-10: 1594740178
Publication Date: 2/1/2005
Pages: 311
Rating:
  • Currently 3.3/5 Stars.
 2

3.3 stars, based on 2 ratings
Publisher: Quirk Books
Book Type: Paperback
Members Wishing: 7
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When I opened this book to the photographs, one of the first things I saw was a rattlesnake, and the next thing was elk pizzle. Yes, I think it's comprehensive enough for me.


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