| Record ID | harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:114308245:1274 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.13.20150123.full.mrc:114308245:1274?format=raw |
LEADER: 01274cam a2200313 a 4500
001 013099858-3
005 20120224141935.0
008 110629s2011 nyua b 001 0 eng
010 $a 2011022692
016 7 $a015864452$2Uk
020 $a9780393065268 (hardcover)
020 $a039306526X (hardcover)
035 0 $aocn706023466
040 $aDLC$cDLC$dYDX$dBTCTA$dYDXCP$dUKMGB$dIH7$dYBM$dVP@$dWES$dABG$dDLC
042 $apcc
050 00 $aTX690$b.S735 2011
082 00 $a641.7/1$223
100 1 $aStevens, Molly.
245 10 $aAll about roasting :$ba new approach to a classic art /$cMolly Stevens ; photographs by Quentin Bacon ; wine pairings by Tim Gaiser.
250 $a1st ed.
260 $aNew York :$bW.W. Norton,$cc2011.
300 $axviii, 573 p. :$bcol. ill. ;$c26 cm.
504 $aIncludes bibliographical references and index.
505 0 $aThe principles of roasting -- Beef & lamb -- Pork -- Chicken & poultry -- Fish & shellfish -- Vegetables & fruits.
520 $aPresents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
650 0 $aRoasting (Cooking)
655 7 $aCookbooks.$2lcgft
988 $a20120215
906 $0DLC