Search Results: 250 ways to prepare meat 8 by berolzheimer ruth editor

Chicago, Illinois: Consolidated Book Publishers - Culinary Arts Institute. Very Good with No Dust Jacket as issued. 1950. First Edition: First Printing. Stapled Wraps. 48 pages: 6 x 8.5 in.: Vol. 8: KB#016637: Covers and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered (except for small cover edge nicks). Scarce, Out Of Print, Book. Content Chapters include: How to Buy Meats Economically * Preparation of Frozen Meats * Charts of Retail Meat Cuts * Time and Temperature Tables * Beef - Lamb - Pork * Veal - Sausage - Game * Liver - Brains - Sweetbreads * Heart - Tongue - Tripe - Kidneys * Stuffings and Sauces. : B&W Photographs .

Chicago, Illinois: Consolidated Book Publishers - Culinary Arts Institute. Very Good with No Dust Jacket as issued. 1950. First Edition: First Printing. Stapled Wraps. 48 pages: 6 x 8.5 in.: 0.6: Vol. 8: KB#016636: Covers and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered (except for small cover edge nicks). Scarce, Out Of Print, Book. Content Chapters include: How to Buy Meats Economically * Preparation of Frozen Meats * Charts of Retail Meat Cuts * Time and Temperature Tables * Beef - Lamb - Pork * Veal - Sausage - Game * Liver - Brains - Sweetbreads * Heart - Tongue - Tripe - Kidneys * Stuffings and Sauces. : B&W Photographs .