| 000 | 01043cam a2200337 a 4500 | ||
|---|---|---|---|
| 001 | 2009013399 | ||
| 003 | DLC | ||
| 005 | 20190729104656.0 | ||
| 008 | 090406s2011 njua b 001 0 eng | ||
| 010 | _a 2009013399 | ||
| 020 | _a9780470197417 (acidfree paper) | ||
| 040 |
_aDLC _cDLC _dDLC _dMiTN |
||
| 049 | _aEY8Z | ||
| 050 | 0 | 0 |
_aTX612.M4 _bK73 2011 |
| 082 | 0 | 0 |
_a641.7/9 _222 |
| 100 | 1 |
_aKowalski, John, _d1954- |
|
| 245 | 1 | 4 |
_aThe art of charcuterie / _cThe Culinary Institute of America and John Kowalski. |
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2011. |
||
| 300 |
_a388 p. : _bcol. ill. ; _c27 cm. |
||
| 504 | _aIncludes bibliographical references (p. 332) and indexes. | ||
| 650 | 0 |
_aMeat _xPreservation. |
|
| 650 | 0 |
_aFishery products _xPreservation. |
|
| 650 | 0 | _aSmoked meat. | |
| 650 | 0 |
_aFood _xPreservation. |
|
| 650 | 0 | _aCold dishes (Cooking) | |
| 710 | 2 | _aCulinary Institute of America. | |
| 948 | _au350841 | ||
| 949 |
_aTX612 .M4 K73 2011 _wLC _c1 _hEY8Z _i33039001096956 |
||
| 596 | _a1 | ||
| 903 | _a22284 | ||
| 999 |
_c22284 _d22284 |
||