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James Peterson
Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs.
| Edition | 1st ed. |
|---|---|
| Publisher | Ten Speed Press |
| Pages | 326 |
| Search language | simple |
| ISBN_13 | 978-1-580-08992-0 primary |
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