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...
| Main Authors: | , |
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| Corporate Authors: | , |
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Macmillan Publishing Company,
1987
New York : Macmillan, [1987] |
| Subjects: |
| Summary: | 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, patés and game are discussed separately in terms of butchering/cutting techniques, buying/storage, and cooking hints. Familiar and exotic recipes accompany each section. Included are general tips on cooking, cutting, knife blades, and meat tying methods. The various cutting techniques presented are illustrated |
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| Item Description: | Designed by Nancy Sugihara Includes index |
| Physical Description: | 294 pages : illustrations ; 25 cm [8], 294, [2] pages : illustrations ; 24 cm |
| ISBN: | 0026208202 (cloth) : 0026208202 9780026208208 |
| Place of Publication: | United States -- New York (State) -- New York (City) |