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Pro no Tame no Gyuniku & Butaniku Ryori Hyakka

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An introduction to the usage of different cuts of beef and pork meat, and a showcase of dishes from different chefs of different backgrounds primarily geared towards professionals. There are an assortment of sections covering cured meats, sausage making, and animal rearing.

* This book is Japanese language only.

Category: Books, Under $100

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