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The complete meat cookbook
a juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal
By Aidells, Bruce & Kelly, Denis
- ISBN
- 978-0-39590-492-3
- Publisher
- New York : Houghton Mifflin, 1998.
REVIEWS
Library Journal
Reviewed on December 1, 1998
This thorough celebration of red meat (no poultry here) by the authors of the award-winning Hot Links and Country Flavors (Knopf, 1990) provides lots of useful information about beef, veal, lamb, and pork--how they are cut, what cuts are culled, what to look for when buying meat, and how best to prepare each type of meat. More than 230 recipes, many w...Log In or Sign Up to Read More
