The meat book
Subtitle: a consumer's guide to selecting, buying, cutting, storing, freezing, & carving the various cuts
By: by Travers Moncure Evans and David Greene. With illus. by Dana Greene.
Contributors: Greene, David, joint author.
Publisher: Scribner
Published: 1973
Place of publication: New York
Language: eng
Number of pages: 310
Subjects: Meat.
Notes: Bibliography: p. 302-303.