| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:324939624:992 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:324939624:992?format=raw |
LEADER: 00992cam a2200277 a 4500
001 011379617-X
005 20080926112344.0
008 010508s2001 enka 001 0 eng
015 $aGBA1-X3081
020 $a1902304888
020 $a9781902304885
035 0 $aocm47118696
040 $aUKM$cUKM$dYDXCP$dBAKER
050 4 $aTX749.5.P67$bG75 2001
082 04 $a641.6640944$221
100 1 $aGrigson, Jane.
245 10 $aCharcuterie and French pork cookery /$cJane Grigson.
260 $aLondon :$bGrub Street,$c2001.
300 $a347 p. :$bill. ;$c21 cm.
500 $aOriginally published: London: Joseph, 1967.
500 $aIncludes index.
520 $aFamed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
650 0 $aCooking (Pork)
650 0 $aCooking, French.
988 $a20080206
906 $0OCLC