Meat : Identification, Fabrication, Utilization
Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat
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| Language: | English |
| Published: |
Clifton Park, N.Y.:
Delmar/Cengage Learning,
2009.
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| Series: | Kitchen Pro
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| Subjects: |