The World Encyclopedia of Meat, Game and Poultry

by Keith Richmond, Lucy Knox, Knox (Lucy) and Richmond (Keith).

Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.
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• Format: Paperback
• Language: English
• ISBN: 178019109X
• ISBN13: 9781780191096
• Release Date: July 2012
• Publisher: Southwater Publishing
• Length: 256 Pages
• Weight: 1.50 lbs.
• Dimensions: 0.8" x 6.6" x 8.6"