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The revised edition of Primal Cuts: Cooking with America's Best Butchers profiles 50 of the country's best meat cutters with expanded info, new recipes, and seven new butchers. Marissa Guggiana teaches the home cook how to talk to a butcher, the differences between each cut of meat, and how to cook them properly, from chicken to wild game.
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Hardcover. 256 pages.
W 8” H 10”
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