250 Ways to Prepare MeatAuthor: Culinary Arts InstituteThis is a vintage cookbook from Culinary Arts which includes: How to Buy Meats Economically; Preparation of Frozen Meats; Charts of Retail Meat Cuts; Time and Temperature Tables; Recipes for Beef, Lamb, Pork, Veal, Sausage, Game, Liver, Brains, Sweetbreads, Heart, Tongue, Tripe, Kidneys, Stuffings and Sauces.Book DetailsPublisher: Consolidated Book PublishersYear Published: 1953Book Number: 0916420Binding: SoftcoverDust Jacket: NoPages: 48Book ConditionVery Good. Shows minimal wear. No markings.
