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MEAT illustrated / A FOOLPROOF GUIDE to Understanding and Cooking with Cuts and of All Kinds AMERICA'S TEST KITCHEN - 430 pages: photos; 27 cm.

Includes index

INTRODUCTION 1 Beef and Veal 26 CHUCK 34 RIB 60 SHORT LOIN 76 TENDERLOIN 76 SIRLOIN 108 ROUND 128 BRISKET 138 PLATE 152 PLANK 164 SHORT RIBS 176 SHANKS AND OXTAILS 190 VEAL 196 PORK 208 BLADE SHOULDER 214 PORK LOIN 244 SIDE 292 LEGS 304 LAMB 323 SHOULDER 330 RIB AND LOIN 340 LEG AND SHANKS 348 GROUND MEAT 364

ISBN: 2020030441

Subjects--Topical Terms:
Cooking (Meat)

Dewey Class. No.: 641.66 / A64 2020