Jack Ubaldi's meat book
Subtitle: a butcher's guide to buying, cutting, and cooking meat
By: by Jack Ubaldi and Elizabeth Crossman ; illustrated by Mario Piazza.
Contributors: Crossman, Elizabeth.
Edition: 1st Collier Books ed.
Publisher: Collier Books; Maxwell Macmillan Canada; Maxwell Macmillan International
Published: 1991
Place of publication: New York; Toronto; New York
Language: eng
Number of pages: 307
Subjects: Meat cuts; Meat cutting; Cookery (Meat)
Other titles: Meat book.
Notes: Reprint. Originally published: New York : Macmillan, c1987.
"With a new chapter on meat packaging"--Cover.
Includes index.