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Field guide to meat: how to identify, select and prepare virtually every meat, poultry and game cut
Publication details: Philadelphia: QuirkBooks, 2005Description: 400 pISBN: 1594740178Subject(s): Cookery and bakery | Meat cuts | CookingLOC classification: TX556.M4Summary: Aimed at the US home cook or chef, this practical guide includes more than 200 full-colour photographs of cuts of beef, veal, pork, lamb, game and poultry, and more than 100 different kinds of cured meats and sausages. Exotic meats are included; for example, aligator, armadillo.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 GRE (Browse shelf(Opens below)) | 1 | Available | 190953 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 GRE (Browse shelf(Opens below)) | 2 | Available | 185616 |
Aimed at the US home cook or chef, this practical guide includes more than 200 full-colour photographs of cuts of beef, veal, pork, lamb, game and poultry, and more than 100 different kinds of cured meats and sausages. Exotic meats are included; for example, aligator, armadillo.
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