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- 2010021759 contributor B11762721.
- 2010021759 created "c2010.".
- 2010021759 date "2010".
- 2010021759 date "c2010.".
- 2010021759 dateCopyrighted "c2010.".
- 2010021759 description "Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.".
- 2010021759 extent "ix, 326 p. :".
- 2010021759 identifier "1580089925".
- 2010021759 identifier "9781580089920".
- 2010021759 identifier 2010021759-b.html.
- 2010021759 identifier 2010021759-d.html.
- 2010021759 identifier 2010021759-s.html.
- 2010021759 identifier 2010021759-t.html.
- 2010021759 issued "2010".
- 2010021759 issued "c2010.".
- 2010021759 language "eng".
- 2010021759 publisher "Berkeley : Ten Speed Press,".
- 2010021759 subject "641.36 22".
- 2010021759 subject "641.6/6 22".
- 2010021759 subject "Cooking (Meat)".
- 2010021759 subject "Meat cuts.".
- 2010021759 subject "TX749 .P485 2010".
- 2010021759 tableOfContents "Basic cooking techniques -- Improvising international flavors -- Chicken and turkey -- Fowl, rabbit and hare, and venison -- Pork -- Beef -- Veal -- Lamb and goat -- Sausages -- Pâtés, terrines, and foie gras -- Broths and consommés.".
- 2010021759 title "Meat : a kitchen education / James Peterson.".
- 2010021759 type "text".