Steaks, Chops, Roasts & Ribs by Editors of Cook's Illustrated Magazine

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All you really need to know about meat, from how to buy it, the different types within different categories and different methods of cooking...all from the perspective of a home cook, not your local butcher. A meat book with an attitude - 300 recipes, 32 pages of 4-color photographs and 300+ illustrations.

About Editors of Cook's Illustrated Magazine

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Cook's Illustrated is one of today's most respected culinary magazines. It is based in Boston, Massachusetts.
Published May 15, 2004 by America's Test Kitchen. 433 pages
Genres: Cooking. Non-fiction

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