| 000 | 01869pam a2200373 i 4500 | ||
|---|---|---|---|
| 005 | 20221102173142.0 | ||
| 008 | 130523t20132013nz a 001 0 eng | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a9781775533696 : _c$65.00 |
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| 035 | _a(ATU)b13348437 | ||
| 035 | _a(OCoLC)855912424 | ||
| 040 |
_aNZNB _beng _erda _cNZNB |
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| 042 | _anznb | ||
| 082 | 0 | 4 |
_a641.66 _223 |
| 100 | 1 |
_aEmett, Josh, _eauthor. _9820201 |
|
| 245 | 1 | 0 |
_aCut / _cJosh Emett ; photography by Kieran Scott. |
| 264 | 1 |
_aAuckland, New Zealand : _bRandom House New Zealand, _c2013. |
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| 264 | 4 | _c©2013 | |
| 300 |
_a247 pages : _billustrations (chiefly colour) ; _c28 cm |
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| 336 |
_atext _2rdacontent |
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| 336 |
_astill image _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 505 | 0 | _aRabbit -- Quail -- Chicken -- Duck -- Veal -- Pork -- Lamb -- Beef -- Venison -- Pies. | |
| 520 | _a"'Cut' showcases more than seventy superb meat recipes from Josh Emett, Michelin-starred chef, MasterChef New Zealand judge, and restaurant owner. Using cuts of chicken, lamb, beef, duck, quail, rabbit, port, veal and venison, Josh's recipes utillise all parts of the animal. At essence, 'Cut' is a guide to cooking meet beautifully, while upholding the integrity of the products. It is a resource that every home cook needs, as well as being an inspiring and stunning book replete with delicious recipes to savour and enjoy"--Book jacket. | ||
| 650 | 0 |
_aCooking (Meat) _9316140 |
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| 650 | 0 |
_aCooking (Poultry) _9316153 |
|
| 655 | 7 |
_aCookbooks _2lcgft _9370227 |
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| 700 | 1 |
_aScott, Kieran _q(Kieran Edward) _eillustrator. _9503921 |
|
| 907 |
_a.b13348437 _b03-10-17 _c28-10-15 |
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| 942 | _cB | ||
| 945 |
_a641.66 EME _g1 _iA529377B _j0 _lcmain _o- _p$56.71 _q- _r- _s- _t0 _u10 _v0 _w0 _x6 _y.i13364820 _z29-10-15 |
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| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnz _h0 |
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| 999 |
_c1265423 _d1265423 |
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