The World Encyclopedia of Meat, Game and Poultry

Meat, game and poultry have always played a major part in cuisines throughout the world. New breeding and butchery practices have resulted in leaner, healthier and more affordable cuts, and few foods are as versatile. Find out how to make Boeuf Bourguignonne and Roast Rib of Beef and dozens of other classic recipes from around the world, including Tandoori Chicken and Thai Beef Salad.

This book title, The World Encyclopedia of Meat, Game and Poultry, ISBN: 9781780191096, by Lucy Knox, Keith Richmond, published by Southwater (July 16, 2012) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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