THE HOME BUTCHER Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game
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| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Skyhorse Publishing
2019
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Kitchen Pro Series Guide to Meat Identification, Fabrication and Utilization
