The complete book of meat / by Phyllis C. Reynolds.
This book both tells and shows you the answers to all your questions about meat. The eighty-four illustrations show practically every cut of beef, veal, lamb, and pork available in our markets. The text explains how to identify cuts and judge their quality, describes the advantages and disadvantages...
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| Language: | English |
| Published: |
New York, N.Y. :
M. Barrows,
[1963], [©1963]
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| Local Note: |
MSU: Copy 1 gift of Donna Dixon McDaniel.
MSU: Copy 1 in dust jacket. |
| Physical Description: | 320 pages : illustrations ; 21 cm |
| Format: | Book |