Jack Ubaldi's Meat Book, Jack Ubaldi and Elizabeth Crossman
There are recipes in here, but that’s not the reason to buy the book. It is the clear descriptions and illustrations of the major meat cuts that are the most helpful. I used this a lot when working on my own meat book. Copyright 1987 (this edition, 1992), softcover, 307 pages, very good (someone wrote over the dust jacket, visible only when held up to the light)
There are recipes in here, but that’s not the reason to buy the book. It is the clear descriptions and illustrations of the major meat cuts that are the most helpful. I used this a lot when working on my own meat book. Copyright 1987 (this edition, 1992), softcover, 307 pages, very good (someone wrote over the dust jacket, visible only when held up to the light)
There are recipes in here, but that’s not the reason to buy the book. It is the clear descriptions and illustrations of the major meat cuts that are the most helpful. I used this a lot when working on my own meat book. Copyright 1987 (this edition, 1992), softcover, 307 pages, very good (someone wrote over the dust jacket, visible only when held up to the light)