Nonfiction » Cooking, Food, Wine, Spirits » Methods / Professional
El Repertorio de la Cocina
by Antonio Perez
Price:
$9.99 USD.
Words: 107,980.
Language:
Spanish.
Published: November 10, 2014.
Categories:
Nonfiction » Cooking, Food, Wine, Spirits » Methods / Professional, Nonfiction » Cooking, Food, Wine, Spirits » Gourmet
El clásico de renombre mundial que usan los expertos. El Repertorio de la Cocina, la biblia de los cocineros en español.
U.S. Army Medical Correspondence Course: Red Meats - Terminology, Beef Introduction, Inspection of Carcass, Cuts, Roasts, Steaks, Fat, Pork and Loin Roasts, Cured, Smoked, Sausage
by Progressive Management (compiler)
Price:
$6.99 USD.
Words: 55,600.
Language:
English.
Published: October 16, 2014.
Categories:
Nonfiction » Cooking, Food, Wine, Spirits » Methods / Professional, Nonfiction » Science & Nature » Farming
What is the major muscle of a rib eye steak? What is the landmark for separation of the forequarter from the hindquarter? What is the "packinghouse" term for the diaphragm?