Meat
a kitchen education
Edición de la obra Meat
| Autor | James Peterson |
|---|---|
| Editorial | Ten Speed Press |
| Fecha de publicación | 2010 |
| Lugar | Berkeley |
| Idioma | inglés |
| Páginas | 326 |
| ISBN-13 | 9781580089920 |
| OCLC | 496956770 |
| LCCN | 2010021759 |
| Número de Cutter | P485m |
Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.