Jack Ubaldi's meat book : a butcher's guide to buying, cutting, and cooking meat /
Abstract: Bringing the flavor of a Northern Italian heritage to both simple and unusual meat preparations, this book is geared to help the reader in cutting techniques, what to seek and avoid, and acquiring simple butchering skills to save money. Beef, poultry, pork, lamb, veal, variety meats, paté...
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Bibliographic Details
| Main Authors: |
Ubaldi, Jack
(Author),
Crossman, Elizabeth
(Author) |
|---|
| Corporate Authors: |
Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania),
Culinary Collection (University of Pennsylvania) |
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| Other Authors: |
Piazza, Mario
(Illustrator),
Piazza, Mario, 1954-
(Illustrator) |
|---|
| Format: | Book
|
|---|
| Language: | English |
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| Published: |
New York :
Macmillan Publishing Company,
1987
New York :
Macmillan,
[1987]
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| Subjects: |
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