Library Binding
Hardback
Not available for sale
Out of stock
Recipes for roasting, broiling, frying, braising, and poaching beef and veal cuts are supplemented with color photographs illustrating cooking techniques and shortcuts.
| ISBN: | 9780809428519 |
| Publisher: | Time Life Education |
| Imprint: | Time Life Education |
| Edition: | Library Binding |
| Language: | English |
| Number of pages: | 176 |
| Weight: | -1g |
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