Opening the shelf…
Opening the shelf…
Book dossier
by Thomas Fabbricante
No description is available for this edition yet.
Knife Skills
DK Publishing
The art of beef cutting
Kari Underly
The Meat Buyers Guide
NAMP North American Meat Processors Association
Pure beef
Lynne Curry
Cleaving
Julie Powell
Americas Best Ribs
Ardie A. Davis
Butchery & sausage-making for dummies
Tia Harrison
Guidelines on Slaughtering, Meat Cutting and Further Processing
Food and Agriculture Org.
Meat cuts and muscle foods
H. J. Swatland