| 000 | 02506cam a22003974i 4500 | ||
|---|---|---|---|
| 005 | 20221101185045.0 | ||
| 008 | 060411s2005 nyuaf b 001 0 eng d | ||
| 010 | _a 2005040372 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a0060585374 | ||
| 020 | _a9780060585372 | ||
| 035 | _a(ATU)b11093377 | ||
| 035 | _a(OCoLC)57613402 | ||
| 040 |
_aDLC _beng _erda _cDLC _dBAKER _dC#P _dVP@ _dBTCTA _dYDXCP _dSMP _dBTN _dDEBBG _dOCLCA _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX749 _b.M217 2005 |
| 082 | 0 | 0 |
_a641.66 _222 |
| 100 | 1 |
_aMcLagan, Jennifer, _eauthor. _91057367 |
|
| 245 | 1 | 0 |
_aBones : _brecipes, history, and lore / _cJennifer McLagan. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aNew York : _bWilliam Morrow, _c[2005] |
|
| 264 | 4 | _c©2005 | |
| 300 |
_axi, 257 pages, 24 unnumbered pages of plates : _billustrations (some colour) ; _c27 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references (pages 245-247) and index. | ||
| 520 | 1 | _a"Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food - think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer McLagan teaches home cooks the secrets to cooking with bones." "Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish - they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce." "In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones."--BOOK JACKET. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aCooking (Meat) _9316140 |
|
| 650 | 0 |
_aBones _9314715 |
|
| 907 |
_a.b11093377 _b11-07-17 _c27-10-15 |
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| 942 | _cB | ||
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_a641.66 MCL _g1 _iA397040B _j0 _lcmain _o- _p$55.69 _q- _r- _s- _t0 _u7 _v0 _w1 _x0 _y.i12376723 _z29-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0 |
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| 999 |
_c1165725 _d1165725 |
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