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Meat : : a Kitchen Education

Peterson, James. Book - 2010 641.66 Pe None on shelf No requests on this item Community Rating: 4.5 out of 5

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.66 Pe	4-week checkout	Due 05-23-2024

Includes index.
Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.

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PUBLISHED
Berkeley : Ten Speed Press, c2010.
Year Published: 2010
Description: ix, 326 p. : col. ill. ; 26 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
9781580089920
1580089925

SUBJECTS
Cooking (Meat)
Meat cuts.