肉の料理科學【超圖解】：1000張分解圖！大廚不外傳的雞豬牛羊306個部位烹調密技，從選對肉到出好菜一本搞定！ (ISBN:9789861304694)

The Science of Meat Cooking【Super Illustrated】: 1000 Deconstructed Images! 306 Cooking Techniques for Chicken, Pork, Beef, and Lamb—From Choosing the Right Meat to Serving Delicious Dishes All in One Book!

This comprehensive guide reveals the secrets of cooking 306 different cuts of chicken, pork, beef, and lamb, featuring 1000 detailed illustrations. Learn professional techniques from selection to preparation, all explained clearly to help you make delicious meat dishes with confidence.

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Asahi Shimbun Publishing is a reputable publisher known for producing high-quality educational and reference materials in Japan.

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