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on 15 August 2014
great book
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on 19 June 2011
This Book is an excellent companion to FAT, it looks through a scientific lense at the place of bones in meat cookery. The information and techniques will underpin improved skills with the recipes which she gives us. 'On the bone' is not just a fashion in cooking, it alters the way heat changes the flesh, its texture and taste and our enjoyment of our food.
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