The Complete book of meat / edited by Frank Gerrard and F.J. Mallion ; assistant editor Mabel Quin.
Material type:
TextPublisher: London : Virtue, 1980Edition: Second editionDescription: xv, 624 pages, 72 unnumbered pages of plates : illustrations (some colour), 1 coat of arm, maps ; 27 cmContent type: - text
- unmediated
- volume
- 0900778172
- 9780900778179
- 641.36 19
- TX373
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.36 COM (Browse shelf(Opens below)) | 1 | Available | A022794B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.358 JOR Peter Jordan's wild mushroom bible : with recipes / | 641.3580993 REN The truffle book / | 641.36 COM Commercial cookery : meat butchery and cookery. | 641.36 COM The Complete book of meat / | 641.36 EDW Offal : a global history / | 641.36 FAV Favorite meat dishes. | 641.36 HAY Beef, lamb and pork / |
Includes index.
Previous ed.: 1977.
Machine converted from AACR2 source record.
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