Meat : getting the best from your main ingredient
Farrow, Joanna2012
Books
This is a guide to preparing meat, from sourcing and seasoning to boning and carving. It begins with a detailed look at the various cuts of meat available with advice on sourcing and choosing ingredients.
Main title:
Meat : getting the best from your main ingredient / Joanna Farrow.
Author:
Imprint:
London : New Holland, 2012.
Collation:
207 p. : ill. (chiefly col.) ; 24 cm.
Series title:
Notes:
Includes index.
ISBN:
9781847739995 (hbk)
Dewey class:
641.66
Language:
English
Subject:
BRN:
131693