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The critics agree: there is no better book to help cooks choose the perfect steak, the right grind for hamburger, or the juciest cuts of pork or lamb. There are more than 230 recipes specially created for the lean cuts on the market today and innovative seasoning techniques: dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces. There are also hundreds of illustrations and straight talk on which are the best cuts for each cooking method.
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