(Mobile pdf) Meat Cuts and Muscle Foods: An International Glossary (Second Edition)
☆ Howard J. Swatland ☆
| #3400247 in Books | Nottingham University Press | 2004-07-01 | Original language:English | PDF # 1 | 11.00 x.60 x8.50l,1.35 | File Name: 1904761151 | 266 pages |
||0 of 0 people found the following review helpful.| Great book for serious cooks.|By TG|Great book for those serious cooks interested in meat. The reason that I bought the book is that I plan to travel, and cook, in other countries at the end of the year and I want to be familiar with terms and cuts that were foreign to me.|About the Author|
|Howard J. Swatland is a Professor at University of Guelph in Canada. He received the awards and honors from University of Guelph, American Society for Animal Science and Institute of Meat Guild of the Worshipful Company of Butchers
The three principle aims of this substantially enlarged and revised volume are to define standardised patterns of meat cutting and ethnic variations, to provide a ready reference to the mainstream muscle foods available commercially or being developed scientifically around the world, and to help explain the properties of different meat cuts and muscle foods in terms of meat quality. This book provides a guide to many of the myriad of meat cuts and muscle foods now widel...
[PDF.ha00] Meat Cuts and Muscle Foods: An International Glossary (Second Edition) Rating: 3.75 (784 Votes)
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