The Meat Buyers Guide Meat, Lamb, Veal, Pork and Poultry First Edition
USD 76.76 USD
Specifications
| Release Year | 2006 |
| ISBN | 9780471747215 |
| Subject Area | Cooking |
| Item Length | 11.1 in |
| Subject | Methods / General |
| Publication Year | 2006 |
| Type | Textbook |
| Format | Trade Paperback |
| Language | English |
| Item Height | 1.2 in |
| Features | Revised |
| Item Weight | 45.9 Oz |
| Item Width | 10.3 in |
| Number Of Pages | 336 Pages |
"The Meat Buyers Guide" is a comprehensive textbook authored by the North American Meat Processors Association Staff, focusing on various cooking methods for meat, lamb, veal, pork, and poultry. Published by Wiley & Sons, Incorporated, John in 2006, this first edition guide provides detailed information on selecting and preparing different types of meats. The revised edition features 336 pages in a trade paperback format, making it a valuable resource for those interested in learning about the best practices for purchasing and cooking various types of meat products.
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