Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods :: Dick van Leeuwen :: ISBN 9781904437826 :: AHDB Beef & Lamb 2015 :: OBNB, the Open British National Bibliography

Publication Data

Title Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods
Author Dick van Leeuwen
Contributor AHDB Beef & Lamb
Publisher AHDB Beef & Lamb
Publication date 2015
Publication location Kenilworth, Warwickshire
Language English

Descriptive Notes

Title from cover.
At head of title: Meat Education Programme.
"Examination and certification available online."
"The author of this guide, Dick van Leeuwen ..."--Back cover.

Topics

AHDB Beef & Lamb (Great Britain). Meat Education Programme :: Examinations :: Study guides
Beef cattle :: Carcasses
Beef cattle :: Carcasses :: Pictorial works
Meat cuts
Meat cuts :: Pictorial works
Cooking (Beef)
Cooking (Beef) :: Pictorial works
England

Catalogue Data

OBNB ID GBB600137
ISBN 10 1904437826
ISBN 13 9781904437826
Type BibliographicResource, Book

ISBD

P1053 39 pages

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Beef. Theory. Level 2, Recognising beef foodservice and retail cuts and understanding the best cooking methods by Dick van Leeuwen. ISBN 9781904437826. Published by AHDB Beef & Lamb in 2015. Publication and catalogue information, links to buy online and reader comments.