Variety Meats (The Good Cook Techniques & Recipes Series)

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Variety Meats (The Good Cook Techniques & Recipes Series)

Variety Meats (The Good Cook Techniques & Recipes Series) by Editors of Time-Life Books
English | Dec. 1982 | ISBN: 0809429500, 0809429519, 0809429527 | 176 Pages | PDF | 237.8 MB

Any cook daring enough to experiment with variety meats is almost always pleasantly surprised. The choices are many: the liver, heart, kidneys, and the extremities - head, feet, ears and tail. And each meat can bring unique flavor and texture to a multitude of delectable dishes. In gorgeous step-by-step pictures by the Time-Life photographers, with dozens of tempting recipes and complete sections on technique this form of haute cuisine is brought to life.
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Tags: Variety, Techniques, Recipes, Series

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