Product Overview
- A Complete Guide from Field to Table. By Peter J. Fiduccia. Includes 17 recipes. Topics include: The correct way to sharpen knives and other butchering tools, dry rubs and marinades, how to prepare a clean working area, safety equipment, guidelines for packaging, labeling, and freezing, and much more. 242 page paperback. Bulk packed.
- 1.36lbs
- China
