| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:863000978:1258 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:863000978:1258?format=raw |
LEADER: 01258cam a2200313 4500
001 011972709-9
005 20101021143259.0
008 711021s1971 paua 000 0 eng
010 $a 76162445
020 $a0811708039
020 $a9780811708036
035 0 $aocm00199978
040 $aDLC$cDLC$dBAKER$dBTCTA$dOCLCG$dRBN$dGACCL
050 00 $aTX609$b.S54
082 4 $a641.4/6
100 1 $aSleight, Jack.
245 10 $aHome book of smoke-cooking meat, fish & game /$cJack Sleight & Raymond Hull.
260 $a[Harrisburg, Pa.] :$bStackpole Books,$c[1971]
300 $a160 p. :$bill. ;$c24 cm.
520 8 $aFor enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.
650 0 $aSmoked meat.
650 0 $aSmoked fish.
650 0 $aSausages.
700 1 $aHull, Raymond,$d1919-$ejoint author.
740 01 $aSmoke-cooking meat, fish & game.
710 2 $aSontheimer Foundation,$eformer owner.$5sch
700 1 $aHull, Raymond,$d1919-$eauthor.
988 $a20090514
906 $0DLC