Describes techniques for cooking meat and offers recipes for main dishes from around the world featuring beef, lamb, pork, veal, rabbit, and venison, and for sauces that go with meat.
- Paperback | 96 pages
- 193.04 x 228.6 x 12.7mm | 362.87g
- 25 Sep 2012
- DK Publishing (Dorling Kindersley)
- Illustrations, color