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The Experienced Butcher [By J. Plumptre Assisted by T. Lantaffe]
Paperback
General World HistoryMeat & Seafood
ISBN13: 9781021335050
Publisher: Legare Street Pr
Published: Jul 18 2023
Pages: 230
Weight: 0.72
Height: 0.48 Width: 6.14 Depth: 9.21
Language: English
In this practical guide, James Plumptre offers a comprehensive introduction to the art of butchering, with assistance from Thomas Lantaffe. The book covers a range of topics from the anatomy of animals to the preparation of different cuts of meat. With detailed instructions and illustrations, this work is an invaluable resource for anyone interested in the history of culinary arts.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
1 different editions
Also available
The Experienced Butcher [By J. Plumptre Assisted by T. Lantaffe]
Plumptre, James
Lantaffe, Thomas
Hardcover
Also from
Plumptre, James
The Experienced Butcher [By J. Plumptre Assisted by T. Lantaffe]
Plumptre, James
Lantaffe, Thomas
Hardcover
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