| 000 | 01854cam a2200409 i 4500 | ||
|---|---|---|---|
| 005 | 20211105130952.0 | ||
| 008 | 110601s2011 njua b 001 0 eng d | ||
| 010 | _a 2009013399 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0470197412 _qacid-free paper |
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| 020 |
_a9780470197417 _qacid-free paper |
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| 035 | _a(ATU)b11994290 | ||
| 035 | _a(OCoLC)319064206 | ||
| 040 |
_aDLC _beng _erda _cDLC _dYDX _dYDXCP _dUKM _dILC _dVP@ _dATU |
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| 050 | 0 | 0 |
_aTX612.M4 _bK73 2011 |
| 082 | 0 | 0 |
_a641.79 _222 |
| 100 | 1 |
_aKowalski, John, _d1954- _eauthor. _9453334 |
|
| 245 | 1 | 4 |
_aThe art of charcuterie / _cThe Culinary Institute of America and John Kowalski. |
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley, _c[2011] |
|
| 264 | 4 | _c©2011 | |
| 300 |
_a388 pages : _bcolour illustrations ; _c27 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references (page 332) and index. | ||
| 505 | 0 | _aEquipment -- Spices, herbs, & seasonings -- Meats, poultry, & seafood -- Sanitation -- Curing & brining -- Smoking -- Forcemeats -- Sausages -- Condiments. | |
| 520 | _aPâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious and even healthy charcuterie. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aMeat _xPreservation _9391291 |
|
| 650 | 0 |
_aFishery products _xPreservation _9780077 |
|
| 650 | 0 |
_aCold dishes (Cooking) _9349595 |
|
| 710 | 2 |
_aCulinary Institute of America. _9312155 |
|
| 907 |
_a.b11994290 _b11-07-17 _c27-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnju _h4 |
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| 945 |
_a641.79 KOW _g1 _iA501389B _j0 _lcmain _o- _p$84.00 _q- _r- _s- _t0 _u3 _v0 _w0 _x0 _y.i1313713x _z29-10-15 |
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| 942 | _cB | ||
| 999 |
_c1222692 _d1222692 |
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