BooksSitemapCookingSpecific IngredientsMeat
Our Days in a Daze by Mark Gilmour, Bob Myers - 2008 - 184 pages
Our Favorite Ground Beef Recipes Cookbook - 2012 - 126 pages
Perfect Grilled Meats by Matt Kelly - 1996 - 32 pages
Perfect Grilled Meats by Matt Kelly - 1996 - 32 pages
Perfect Grilled Meats by Matt Kelly - 1996 - 32 pages
Perfect Grilled Meats by Matt Kelly - 1996 - 32 pages
Perfect Grilled Meats by Matt Kelly - 1996 - 32 pages
Persistence of echovirus and poliovirus in fermented sausages by Mark Allan Kantor - 1975 - 102 pages
Polish Sausages by Stanley Marianski, Adam Mariański, Miroslaw Gebarowski - 2007 - 264 pages
Pollo by Allan Bay - 2012 - 42 pages
Pork by Time-Life Books - 1980 - 176 pages
Pork by Time-Life Books - 1980 - 179 pages
Pork & Ham Menus - 1985 - 105 pages
Pork & ham menus by Time-Life Books - 1985 - 105 pages
Pork in family meals by United States. Agricultural Research Service. Human Nutrition Research Division - 1969 - 28 pages
Poultry - 1979 - 176 pages
Practical steaks & burgers - 2003 - 32 pages
Preparación de masas y piezas cárnicas by María José Rodríguez Caeiro, Maria J. Rodriguez - 2005 - 157 pages
Primal Cuts by Marissa Guggiana - 2012 - 287 pages
Primal Cuts by Marissa Guggiana, Alice Wong, Katrina Fried - 2010 - 288 pages
Primal Cuts by Marissa Guggiana, Alice Wong, Katrina Fried - 2010 - 288 pages
Prime cuts by Sonia Stevenson - 2000 - 160 pages
Programmed profit analysis for sausage manufacturing by Walter J. Armbruster, James C. Snyder - 1965 - 20 pages
Pure Beef by Lynn Curry - 2012 - 276 pages
Pure Beef by Lynne Curry - 2012 - 288 pages
Pure poultry by Beatrice A. Ojakangas - 2000 - 175 pages
Pâtés & other marvelous meat loaves by Dorothy Ivens - 1972 - 237 pages
Pâtés for kings and commoners by Barbara Wilder - 1977 - 150 pages
Quick & easy microwaving ground beef - 1986 - 96 pages
Report on sausages by Great Britain. Food Standards Committee - 1956 - 14 pages
Ribs, Ribs, Ribs by Steven Raichlen, Susan Goldman - 2006 - 298 pages
Ribs, Ribs, Ribs by Steven Raichlen, Susan Goldman - 2006 - 298 pages
Robert Rose's Favorite Beef, Pork & Lamb by Robert Rose, Robert Rose Inc - 1999 - 96 pages
Salumi by John Piccetti, Francois Vecchio, Joyce Goldstein - 2009 - 144 pages
Sausage by DK Publishing - 2012 - 224 pages
Sausage by Victoria Wise - 2010 - 176 pages
Sausage by A. D. Livingston - 1998 - 202 pages
Sausage & Mash by Fiona Beckett, Georgia Glynn-Smith - 2004 - 158 pages
Seafoods by Fereidoon Shahidi, J. Richard Botta - 1994 - 342 pages
Seared to Perfection by Lucy Vaserfirer - 2010 - 160 pages
Selection and use of pork cuts by Alice May Child - 1929 - 26 pages
Sheep products--wool and meat by Arthur L. Pope, University of Wisconsin--Extension. Cooperative Extension Programs - 1977 - 7 pages
Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting by Lucy Maclay Alexander, Nancy Griswold Clark - 1939 - 36 pages
Spam: The Cookbook by Marguerite Patten - 2001 - 64 pages
Standardizing methods of roasting beef in experimental cookery by Esther Latzke - 1930 - 18 pages
Staphylococcal growth and enterotoxin production in fermented sausage by Nancy Lee Goodyear - 1969 - 186 pages
Steak by Mark Schatzker - 2010 - 304 pages
Steak Lover's Cookbook by William Rice - 1997 - 246 pages
Steaks, Chops, Roasts & Ribs by Westly Sussex - 2005 - 253 pages
Step-by-step hamburger magic by Jenny Stacey - 1995 - 96 pages
Strictly steak by A. D. Livingston - 2000 - 160 pages
Sunday Roasts by Rosbottom, Betty - 2011 - 180 pages
Sunday Roasts by Betty Rosbottom - 2011 - 180 pages
Temperature and humidity effects of cooking pot roasts by Kathryn Philson - 1965 - 12 pages
Ten lessons on meat for use in schools by National Live Stock and Meat Board (Chicago, Ill.). Dept. of Home Economics, National Live Stock and Meat Board. Dept. of Home Economics - 1940 - 124 pages
The Animaland cookbook by Dixie Hall - 1995 - 200 pages
The Art of Carving - 1978 - 79 pages
The Art of Carving by House & Garden - 1978 - 79 pages
The Art of cooking with certified Angus beef by American Angus Association. Certified Angus Beef - 1989 - 80 pages
The Art of Making Fermented Sausages by Stanley Marianski, Adam Mariański - 2008 - 244 pages
The Beef Book by Jean Paré - 2002 - 158 pages
The Big Bite Book of Burgers by Meg Jansz - 1994 - 80 pages
The Book of Burger by Rachael Ray - 2012 - 336 pages
The book of keruynge by Walter J. Johnson Incorporated - 1971 - 27 pages
The Brisket Book by Stephanie Pierson - 2011
The Brisket Book by Stephanie Pierson - 2011 - 224 pages
The Butcher by Leanne Kitchen - 2008 - 255 pages
The Butcher's Apprentice by Aliza Green - 2012 - 176 pages
The Butcher's Apprentice by Aliza Green - 2012 - 176 pages
The Butcher's Guide To Well-Raised Meat by Joshua Applestone, Jessica Applestone, Alexandra Zissu - 2011 - 240 pages
The Butcher's Guide to Well-Raised Meat by Joshua Applestone, Jessica Applestone, Alexandra Zissu - 2011 - 240 pages
The Compassionate Carnivore by Catherine Friend - 2009 - 291 pages
The Compassionate Carnivore by Catherine Friend - 2009 - 291 pages
The complete book of meat by Phyllis C. Reynolds - 1963 - 320 pages
The complete book of meat cookery by Tess Mallos - 1970 - 96 pages
The Complete Meat Cookbook by Bruce Aidells, Denis Kelly - 2001 - 592 pages
The complete meat cookbook by Bruce Aidells, Denis Kelly - 1998 - 604 pages
The Complete Pork Cook Book by Louise Schoon, Corinne Hardesty - 1979 - 296 pages
The Connoisseur's Guide to Meat by Jennie Milsom - 2009 - 256 pages
The effect of temperature and time of cooking on the tenderness of roasts by Sylvia Cover, Texas Agricultural Experiment Station - 1937 - 61 pages
The effects of storage and cooking on the phospholipid composition of hamburger meat by John Denning Keller - 1973 - 210 pages
The epicure's book of steak and beef dishes by Marguerite Patten - 1979 - 168 pages
The Food I Love: Meat & Poultry by Neil Perry - 2012 - 440 pages
The Food Lover's Guide to Meat and Potatoes by Sharon Tyler Herbst - 1996 - 113 pages
The Gourmet Burger by Paul Gayler, Gus Filgate - 2005 - 144 pages
The Great American Hot Dog Book by Becky Mercuri - 2007 - 144 pages
The great American meatloaf contest cookbook by Peter Kaufman, T. K. Woods - 1994 - 310 pages
The Great Big Burger Book by Jane Murphy - 2010 - 396 pages
The Great Big Burger Book by Jane Murphy, Liz Yeh Singh - 2003 - 240 pages
The Great Big Burger Book by Jane Murphy, Liz Yeh Singh - 2003 - 240 pages
The Great Meat Cookbook by Bruce Aidells - 2012 - 632 pages
The Great Ribs Book by Teri Sandison, Hugh Carpenter - 2012 - 160 pages
The Great Steak Book by Grady Spears, Torri Randall, Victoria Randall - 2000 - 144 pages
The Great Steak Book by Grady Spears, Torri Randall, Victoria Randall - 2000 - 144 pages
The ground beef cookbook by Joanne Waring Lindeman - 1978 - 183 pages
The Ground beef cookbook by Oxmoor House - 1972 - 192 pages
The ham book by Monette R. Harrell, Robert W. Harrell - 1977 - 224 pages
The Hamburger by Josh Ozersky - 2009 - 147 pages
The Hamburger by Josh Ozersky - 2008 - 208 pages
The hamburger book by Lila Perl - 1974 - 128 pages
The Healthy Beef Cookbook by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, Betsy Hornick - 2006 - 288 pages
The manufacture & uses of chorizo by Dan Strehl - 2000 - 14 pages
The measurement of thermal conductivity of meat by Jesus Villegas Melgar - 1970 - 88 pages
The Meat and Main Dish Cookbook by Rada Manufacturing Company Staff - 1998 - 192 pages
The Meat Board meat book by Barbara Bloch, National Live Stock and Meat Board - 1977 - 224 pages
The Meat Club Cookbook by Vanessa Dina, Gemma DePalma, Kristina Fuller - 2006 - 136 pages
The Meat Club Cookbook by Vanessa Dina, Gemma DePalma, Kristina Fuller - 2006 - 136 pages
The Moose Cookbook by John J. Koneazny - 1997 - 160 pages
The mythological travels of a modern Sir John Mandeville by Daniel Spoerri - 1970 - 278 pages
The new meat lover's cookbook by Janeen Sarlin, Diane Porter - 1996 - 294 pages
The Perfect Hamburger by Alexander McCall Smith - 1984 - 96 pages
The Perfect Scoop by David Lebovitz - 2010 - 256 pages
The Perfect Scoop by David Lebovitz - 2010 - 256 pages
The Perfect Scoop by David Lebovitz - 2007 - 256 pages
The plays of Tchekhov by Anton Pavlovich Chekhov - 1923
The plays of Tchekhov by Anton Pavlovich Chekhov - 1923
The Pork Book by Jean Paré - 2003 - 158 pages
The role of lactic acid bacteria in fermented sausages by Raymond Curry Erickson - 1960 - 270 pages
The role of microorganisms in the fermentation and color development of summer sausage by Daniel Francis Wessley - 1962 - 312 pages
The role of microorganisms in the manufacture of summer sausage by Daniel Francis Wessley - 1960 - 182 pages
The Sausage Making Cookbook by Jerry Predika - 1983 - 182 pages
The Shameless Carnivore by Scott Gold - 2008 - 368 pages
The status of meats by Betty L. Woods, Ganata Jo Nettles - 1962 - 37 pages
The Steak-Lovers' Diet by Melvin Anchell - 1998 - 224 pages
The steakhouse cookbook by Joan Foley, Joe Foley - 1985 - 152 pages
The thrifty gourmet's chopped meat cook book by Van Kaatz - 1975 - 191 pages
The Turkey Cookbook by Rick Rodgers - 2003 - 267 pages
The Ultimate Meatloaf Cookbook by John Chatham - 2012
The Useful Pig by Roberta Wolfe Smoler - 1990 - 288 pages
The Venison Sausage Cookbook by Harold W. Webster, Harold Webster, Jr. - 2007 - 283 pages
The Whole Hog Cookbook by Libbie Summers, Paula H. Deen - 2011 - 192 pages
Thermal conductivity and related properties of heated ground pectoral turkey muscles by Zoe Ann Holmes - 1972 - 176 pages
Three Hundred Sixty-Five Ways to Cook Hamburger by Rick Rodgers - 1994 - 283 pages
Unmentionable Cuisine by Calvin W. Schwabe - 1979 - 476 pages
Variety Meats by Time-Life Books - 1982 - 176 pages
Veal in variety by Esther Latzke, Constance Leeby - 1930 - 32 pages
Venison Wisdom Cookbook by Tracy Schmidt - 2010 - 128 pages
Wicked Good Burgers by Andy Husbands, Chris Hart, Andrea Pyenson - 2013 - 208 pages
Williams-Sonoma Collection: Steak & Chop by Denis Kelly, Chuck Williams, Maren Caruso - 2004 - 120 pages
Williams-Sonoma Collection: Steak & Chop by Denis Kelly, Chuck Williams, Maren Caruso - 2004 - 120 pages
Williams-Sonoma Mastering: Beef & Veal by Denis Kelly - 2005 - 144 pages
Wings by Debbie Moose - 2012 - 128 pages
Wonderful ways to prepare lamb by Marion Mansfield - 1984 - 96 pages
Wurst by Wiglaf Droste, Nikolaus Heidelbach, Vincent Klink - 2006 - 158 pages
最好她是尊觀音 by 施叔靑 - 1989 - 282 pages
食卓を変えた肉食 by 宮崎昭 - 1987 - 272 pages
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