{ "item_title" : "Field Guide to Meat", "item_author" : [" "], "item_description" : "An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.   This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.   Trips to the butcher's aisle will no longer be intimidating, and you'll never end up with a cut that's too tough for dinner.", "item_img_path" : "https://covers3.booksamillion.com/covers2/ebook/62/84/9781594748462_b.jpg", "price_data" : { "retail_price" : "10.40", "our_price" : "10.40", "club_price" : "10.40", "savings_pct" : "0", "savings_amt" : "0.00", "discount_pct" : "10", "club_savings_amt" : "0", "club_savings_pct" : "0" } }

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