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Meat Cookery
Classic Recipes and Preparations for Beef, Pork, Lamb, Veal and Variety Meats
Dennis Wildberger
Last published in 1950, "Meat Cookery" takes you step-by-step in selecting, storing, preparing and cooking meat. With so many classic recipes, some long forgotten, this book will be your new "old" go-to for supper parties or every night dinner. Charts that highlight specific and standard meat cuts are included. Become a Meat Expert!
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