Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods
Bookmark
ShareCopied to clipboardBeef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods is a book. It was written by Dick van Leeuwen and published by AHDB Beef & Lamb in 2015.
Key facts
- author: Dick van Leeuwen
- publication date: 2015
- book publisher: AHDB Beef & Lamb
- book series: unknown
- book subjects: Cooking (Beef), Meat cuts, Meat cuts-Pictorial works
See more factsExtract data
Download datasets about Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods:
Dataset of books series that contain Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods:
Dataset of book subjects that contain Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods:
"Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods" is one of the books by Dick van Leeuwen, books by AHDB Beef & Lamb and 2,617,384 books in our database.
Related
Connected or similar to Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods: .
This dashboard is based on data from: The British Library.
This content is available under the CC BY 4.0 license.