Title: The Gourmet Butcher's Guide to Meat: How to ...
Publisher: Chelsea Green
2014. 255x205mm, 416pp, col photos thru, laminated hardcover & CD. New copy. CD contains 800 illustrations providing step-by-step visual instruction for butchering beef, pork, lamb and chicken. Bookseller Inventory # 29729
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AbeBooks Bookseller Since: 09 April 1998
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