Bruce Aidells ; with Anne-marie Ramo ; photographs by Luca Trovato.
632 pages :
color illustrations ;
27 cm
Includes bibliographical references (pages 597-599) and index.
Beef and bison -- Pork -- Sausages, pâtés, potted meats, and cured meats -- Lamb and goat -- Veal.
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Presents hundreds of recipes for meat dishes, including steaks, kebabs, roasts, stews, and chops, using ham, sausage, bison, goat, pork, beef, veal, and lamb.