An edition of The complete book of jerky
(2015)
The complete book of jerky
how to process, prepare, and dry beef, venison, turkey, fish, and more
by Philip Hasheider
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"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
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The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more
2015
in English
0760349142 9780760349144
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Edition Notes
Includes bibliographical references (page 140) and index.
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- Created July 19, 2019
- 3 revisions
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| October 5, 2021 | Edited by ImportBot | import existing book |
| September 21, 2020 | Edited by MARC Bot | import existing book |
| July 19, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |