Beef
dc-Dab_JwH0C
255
By:"John Torode","Jason Lowe"
"Cooking"
Published on 2009 by Taunton Press
Expensive steaks and roasts are cut from the short loin, and the tenderloin (fillet) \u003cbr\u003e\nstarts here— it ends in the \u003cb\u003esirloin\u003c/b\u003e. Of the approximately 68o pounds of meat and \u003cbr\u003e\nbone on a steer carcass, only 12 to 16 pounds is tenderloin. It is surrounded by a\u003cbr\u003e\n ...
READ NOW
Features every way to cook beef and includes beef recipes from around the globe from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine.
This Book was ranked 28 by Google Books for keyword sirloin.
The book is written in enfor NOT_MATURE
Read Ebook Now
false
false
Printed Version of this book available in
BOOK
Availability of Ebook version is falsein falseor false
Public Domain Status false
Rating 4.0 by 1
SAMPLE
false
Click Here To Get More Barbecuing and Grilling Cookbook
Tidak ada komentar:
Posting Komentar