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- 2013035609 contributor B12743235.
- 2013035609 contributor B12743236.
- 2013035609 date "2014".
- 2013035609 description "Includes bibliographical references and index.".
- 2013035609 extent "pages cm".
- 2013035609 identifier "9781603584685 (hardback)".
- 2013035609 identifier "9781603584692 (ebook)".
- 2013035609 identifier 9781603584685.jpg.
- 2013035609 issued "2014".
- 2013035609 language "eng".
- 2013035609 subject "664/.9029 23".
- 2013035609 subject "COOKING / Methods / Professional. bisacsh".
- 2013035609 subject "COOKING / Reference. bisacsh".
- 2013035609 subject "COOKING / Specific Ingredients / Meat. bisacsh".
- 2013035609 subject "Meat cuts.".
- 2013035609 subject "Meat industry and trade.".
- 2013035609 subject "Slaughtering and slaughter-houses.".
- 2013035609 subject "TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry. bisacsh".
- 2013035609 subject "TS1970 .W37 2014".
- 2013035609 title "The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly / Cole Ward with Karen Coshof.".
- 2013035609 type "text".
