Author: Heath, Ambrose
Title: The International Wine And Food Society's Guide To Meat
Description: Cookery Book Club, 1971, book club edition. Faux leather, dj, F/VG. 240pp, 16pp colour plates, 23 full page illustrations of cuts of meat, index, dustjacket spine sunned, bookplate. related newspaper clippings laid in, a near fine copy. Hardback with dustjacket. ¶ A comprehensive guide to Beef, Veal, Mutton & Lamb, Pork & Offal. Well illustrated & with comparative English - US names for the cuts of meat.

Keywords: cookery, cooking,