The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells, Denis Kelly

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal

Bruce Aidells, Denis Kelly

592 pages first pub 1998 (editions)

nonfiction informative medium-paced
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“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast array of labels at today’s meat counter can overwhelm even the savviest shopper. Which are worth the price? Whi...

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