Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published 0.75. N� de r�f. du vendeur 353-0882663917-new

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EUR 17,53

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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

Mettler, John J.

Edit� par Storey Publishing, LLC (1986)

ISBN 10 : 0882663917 ISBN 13 : 9780882663913

Neuf Softcover Quantit� disponible : 1

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Ergodebooks
(Houston, TX, Etats-Unis)

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Description du livre Softcover. Etat : New. Rev and Updated ed. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. Youll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. N� de r�f. du vendeur DADAX0882663917

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EUR 17,56

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Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

Mettler, John J.

Edit� par Storey Publishing, LLC (1986)

ISBN 10 : 0882663917 ISBN 13 : 9780882663913

Neuf Couverture souple Quantit� disponible : 17

Vendeur :

California Books
(Miami, FL, Etats-Unis)

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Description du livre Etat : New. N� de r�f. du vendeur I-9780882663913

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EUR 18,12

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Basic Butchering of Livestock & Game (Paperback)

John J. Mettler

Edit� par Workman Publishing, Vermont (1986)

ISBN 10 : 0882663917 ISBN 13 : 9780882663913

Neuf Paperback Quantit� disponible : 1

Vendeur :

Grand Eagle Retail
(Wilmington, DE, Etats-Unis)

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Evaluation du vendeur :

Description du livre Paperback. Etat : new. Paperback. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, and preserving. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9780882663913

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EUR 19,05

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