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Language: en
Pages: 354
Pages: 354
Type: BOOK - Published: 2004-10-26 - Publisher: Harper Collins
Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability
Language: en
Pages: 616
Pages: 616
Type: BOOK - Published: 2001-09-25 - Publisher: HarperCollins
“Grass-fed.” “Organic.” “Natural.” “Pastured.” “Raised Without Antibiotics.” “Heirloom Breed.” Meat has never been better, but the vast
Language: en
Pages: 354
Pages: 354
Type: BOOK - Published: 2000-09 - Publisher: Springer Science & Business
The Skinny On Sausage Lore, Sausage Making, And Using Sausages In Recipes From Americas' Premier Maker Of Gourmet Sausages.
Language: en
Pages: 769
Pages: 769
Type: BOOK - Published: 2012-10-02 - Publisher: Houghton Mifflin Harcourt
“Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.”—Sara Moulton, host o
Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2012-05-30 - Publisher: Ten Speed Press
Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full rang