Modern Meat Kitchen: How to Choose, Prepare and Cook Meat and Poultry - Miranda Ballard - Books - Ryland, Peters & Small Ltd - 9781849756525 - October 8, 2015
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Miranda Ballard
Modern Meat Kitchen: How to Choose, Prepare and Cook Meat and Poultry

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From flash-fried steaks to slow-cooked pulled pork and everything in-between, this is a comprehensive guide to beef, lamb and pork, as well as chicken, turkey, game birds and venison.

224 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 8, 2015
ISBN13 9781849756525
Publishers Ryland, Peters & Small Ltd
Pages 224
Dimensions 243 × 199 × 22 mm   ·   916 g

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