The world encyclopedia of meat, game and poultry
Knox, Lucy2012
Books
A comprehensive guide to all you need to know about how to prepare and cook every type of meat, poultry and game. A step-by-step techniques section covers stewing, stuffing, trussing, stir-frying, roasting, casseroling and griddling.
Main title:
The world encyclopedia of meat, game and poultry / Lucy Knox and Keith Richmond.
Author:
Imprint:
Wigston : Southwater, c2012.
Collation:
256 p. : col. ill. ; 22 cm.
Notes:
Originally published: London: Lorenz, 2000.Includes bibliographical references and index.
ISBN:
9781780191096 (pbk)
Dewey class:
641.36
Language:
English
BRN:
3116675