Meat
Subtitle: a kitchen education
By: James Peterson
Edition: 1st ed.
Publisher: Ten Speed Press
Published: 2010
Place of publication: Berkeley
Language: eng
Number of pages: 326
ISBN-13: 9781580089920
Description: Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.
Notes: Includes index.