by Leon and Stanley Lobel
This first-rate meat and poultry manual delivers much more than carving tips and the familiar prime-cuts diagram. The brothers Lobel address such carnivorous concerns as storing, microwaving, marinating, curing and clay-baking meat. The Lobels tell so much about selecting, preparing and serving that the only question left unanswered is whom to invite for dinner. (Running Press, paper, $14.95)
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