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This manual is a useful resource for anyone who wants to enrich their dessert repertoire and enjoy homemade refreshments.
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
The author provides numerous tips and tricks on how to make various barbecue specialties, including different types of meat, marinades, and adaptations for various environments and guests.
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