The butcher's guide to well-raised meat : how to buy, cut, and cook great beef, lamb, pork, poultry, and more
Record details
- ISBN: 0307716627 (hbk.)
- ISBN: 9780307716620 (hbk.)
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Physical Description:
240 p. : ill. ; 24 cm
print - Edition: 1st ed.
- Publisher: New York : Clarkson Potter, c2011.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Our story -- Backstory -- The art of butchery -- Techniques and tools -- Lamb -- Pork -- Beef -- Poultry -- Sourcing. |
Search for related items by subject
Subject: | Cooking Meat COOKING / Specific Ingredients / Meat Cooking (Meat) Meat cuts Meat |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.66 APP (Text) | 000104130 | Nonfiction | Available | - |