Frenched
Frenched

Author: Melanie Harlow

Publisher:

Published: 2015-04-29

Total Pages: 526

ISBN-13: 9781511813648

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**This book includes FRENCHED (Mia and Lucas) and YANKED (a Mia and Lucas novella)**FRENCHED: When I got dumped by my stupid fiancé a week before the wedding, my plans involved nothing more than ice cream, and blanket fort, and a bonfire of his possessions. But my friends convinced me that bitter tastes better drowned in Bordeaux, so I came to Paris for a single-moon. Then I met him. He's shown me things I've never seen before, and I'm not talking about the Louvre. Is it just the seduction of Paris? Or could this be the real thing? YANKED:I never expected any of this- Getting dumped. Going to Paris alone. Falling for Lucas (he was so not on my list). We've done the long-distance-love thing for eight months now, and I'm ready for more. But after I discover what he's been hiding, will he stay on my list? Or should I cross him off for good?

Publications
Publications

Author: Massachusetts Agricultural Experiment Station

Publisher:

Published: 1927

Total Pages: 1106

ISBN-13:

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MEAT
MEAT

Author: Pat LaFrieda

Publisher: Simon and Schuster

Published: 2014-09-02

Total Pages: 256

ISBN-13: 1476725993

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Collects more than seventy recipes for meat dishes provided by the author and other celebrated New York City chefs, describing the best butchering techniques that can be done at home and special cooking instructions for creating the perfect burger.

Whole Beast Butchery
Whole Beast Butchery

Author: Ryan Farr

Publisher: Chronicle Books

Published: 2011-10-21

Total Pages: 241

ISBN-13: 1452101906

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DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.