Farm journal's Ground beef roundup: More than 100 casseroles, soups, stews and skillet specialities [Paperback]

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Book Description

Publication Date: 1982

Today, ground beef is so popular, it's hard to realize it hasn't always been the staple of meats. Now half the beef eaten in the U.S. is in the form of ground beef. In the future, we Americans will consume an even large portion of our beef in ground form. And innovative cooks everywhere will use uniquely adaptable ground beef to suit their own individualistic tastes. --George Earle, editor FARM JOURNAL'S Beef Extra from the introduction

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } Today, ground beef is so popular, it's hard to realize it hasn't always been the staple of meats. Now half the beef eaten in the U.S. is in the form of ground beef. In the future, we Americans will consume an even large portion of our beef in ground form. And innovative cooks everywhere will use uniquely adaptable ground beef to suit their own individualistic tastes. --George Earle, editor FARM JOURNAL'S Beef Extra from the introduction

Product Details

Paperback: 121 pages
Publisher: Farm Journal (1982)
Language: English
ISBN-10: 0897950151
ISBN-13: 978-0897950152
Product Dimensions: 8.1 x 5.6 x 0.4 inches
Shipping Weight: 9.6 ounces
Amazon Best Sellers Rank: #3,318,552 in Books (See Top 100 in Books)

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