The complete meat cookbook : a juicy and authoritative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal /

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Material type: Text

TextPublication details: Houghton mifflin company 1998Description: 604 pagesISBN:

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Status	Date due	Barcode
Reference	NU BALIWAG	NU BALIWAG	Hospitality Management	Reference	REF TX 749 .A33 1998 (Browse shelf(Opens below))	Available		NUBUL000002752

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