Meats & Poultry
Subtitle: the Best of Williams-Sonoma Kitchen Library
Contributors: Chuck Williams (Editor); Allan Rosenberg (Photographer)
Publisher: Oxmoor House
Published: June 2004
Language: eng
Format: Hardcover
Number of pages: 335
ISBN-13: 9780848728915
Subjects: Specific Ingredients - Poultry; Poultry Cookery; Meat Cookery; Cooking / Wine; Cooking; Specific Ingredients - Meat; Cookery (Poultry); Cookery (Meat)
First sentence: This recipe can be prepared with dry red wine for beef and lamb or dry white wine for poultry.