"Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game..." -- p [2] of cover.
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Primal cuts: cooking with America's best butchers
2012, Welcome Books, Rizzoli International Publications, Incorporated
in English
1599621150 9781599621159
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