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Author
Language
English
Description
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available- not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet,"...
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