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Recipes accompany techniques for boning, frying, grilling, broiling, roasting, poaching, braising, and stewing pork
176 pages, Hardcover
First published January 1, 1980
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Displaying 1 - 3 of 3 reviews
August 15, 2012
Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
August 15, 2012
Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
There are 27 in the set!
There are 27 in the set!
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May 1, 2017Paperback
Displaying 1 - 3 of 3 reviews