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Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat - Softcover

 
9780020073109: Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat
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[From the back cover] " Updated to include a new chapter on the recent changes in meat packaging, Jack Ubaldi's Meat Book is the only complete reference source for buying, cutting, and cooking meat. Based on Ubaldi's more than seventy years of experience as a restaurateur, butcher, and teacher, and filled with over ninety instructive illustrations, the book explains all the secrets of a professional butcher, including: how to recognize fresh poultry and meat; the best cuts for particular cooking methods; preparing a crown roast; three methods for boning out poultry; the difference between regular veal and nature veal; how best to store and freeze meat; stuffing sausage. Jack Ubaldi's meat Book contains more than two hundred recipes, from simple roasts and stews to delicious dishes like Frenched Veal Chops with Eggplant and Fresh Tomatoes or Short Ribs of Beef with Vodka and Caraway Seeds, all of which focus on bringing out the best flavor from the meat itself."

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  • PublisherCollier Books
  • Publication date1991
  • ISBN 10 0020073100
  • ISBN 13 9780020073109
  • BindingPaperback
  • Edition number1
  • Number of pages307

Other Popular Editions of the Same Title

9780026208208: Jack Ubaldi's Meat Book: A Butcher's Guide to Buying, Cutting, and Cooking Meat

Featured Edition

ISBN 10:  ISBN 13:  9780026208208
Publisher: Scribner, 1987
Hardcover

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