000			02124cam a22003013u 4500
001			62804
003			UtSlPG
005			20260610134439.0
006			m
007			cr n
008			260607r2020||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aNational Live Stock and Meat Board
245	1	0	_aLet's Cook Meat: Recipes You'll Like
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2020
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2020-08-01
508			_aProduced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net
520			_a"Let's Cook Meat: Recipes You'll Like" by the National Live Stock and Meat Board is a practical cookbook published in the mid-20th century, likely in the early 1950s. This comprehensive guide focuses on various methods of preparing and cooking meats, aiming to provide readers with a diverse range of recipes and tips for all types of meat. The likely topic centers on enhancing culinary skills revolving around meat dishes. The book is divided into sections that cover different types of meat, such as beef, veal, pork, lamb, and variety meats, detailing specific recipes for each category. Each section not only offers a plethora of recipes, from classic dishes like corned beef and cabbage to creative ones like Chinese pepper steak, but also includes cooking methods, seasoning tips, and insights on meat preparation. The structured approach provides menu ideas that accompany the recipes, making it easy for home cooks to plan complete meals. Furthermore, the book emphasizes the importance of understanding meat cuts and cooking techniques, thereby empowering readers to create flavorful and satisfying dishes. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking (Meat)
856	4	0	_uhttps://www.gutenberg.org/ebooks/62804
999			_c103628 _d103628