Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

rotuts

rotuts

I should note that the later sec ion of the book , after all the fine pictures

 

is technical stuff that may or may not interest you

 

the first part will still be well worth it if you want to understand your meat.

 

 

rotuts

rotuts

I should note that the later sec ion of the book , after all the fine pictures

 

is technical stuff that may or may not interest you

 

the first part will still be well worth it if you want to understand your meat.

×
×
  • Create New...