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Lobel's Meat Bible: All You Need to Know about Meat and Poultry from America's Master Butchers
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand, the Lobel family of master butchers has all the answers in the Meat Bible. Covering every imaginable meatbeef, veal, pork, lamb, poultry, rabbit, and morethe Lobels share their extensive knowledge of the differing tastes, textures, flavors, fat contents, and uses for each cut of meat. ...more
Hardcover, 320 pages
Published May 20th 2009 by Chronicle Books
(first published September 1st 2008)
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Great information,a lot more recipes than I expected. I could have lived with a few less dinner projects and a few more "how tos" in terms of cutting, perhaps with some butchering pictures and more specific cutting instructions. Beyond that it was still very informative and the recipes DO look great, I know I'll be trying a few!