Odd bits : how to cook the rest of the animal
A follow-up to the award-winning Bones and Fat provides accessible coverage of less-consumed, low-priced cuts and organ meats to counsel home cooks on how to prepare appetizing meals from such ingredients as oxtail, pork belly and marrow bones.
- 1 of 1 copy available at OWWL.
Current holds0 current holds with 1 total copy.
|Location||Call Number /
|Stevens Memorial Community Library - Attica||641.6 MCLA (Text)