| Record ID | ia:bruceaidellsscom0000aide |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/bruceaidellsscom0000aide/bruceaidellsscom0000aide_marc.xml |
| Download MARC binary | https://www.archive.org/download/bruceaidellsscom0000aide/bruceaidellsscom0000aide_meta.mrc |
LEADER: 01053cam a22002894a 4500
001 2004040896
003 DLC
005 20100708090543.0
008 040302s2004 nyua 001 0 eng
010 $a 2004040896
020 $a0060508957 (acid-free)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX749.5.P67$bA33 2004
082 00 $a641.6/64$222
100 1 $aAidells, Bruce.
245 10 $aBruce Aidells's complete book of pork :$ba guide to buying, storing, and cooking the world's favorite meat /$cBruce Aidells with Lisa Weiss.
246 30 $aComplete book of pork
250 $a1st ed.
260 $aNew York :$bHarper Collins,$cc2004.
300 $avii, 338 p. :$bill. ;$c24 cm.
500 $aIncludes index.
500 $a"Some of these recipes were previously published in slightly different form in Bon Appetit, Cooking Pleasures, Fine Cooking, Food & Wine, Gourmet, and the National Culinary Review"--T.p. verso.
650 0 $aCooking (Pork)
650 0 $aPork.
650 0 $aInternational cooking.
700 1 $aWeiss, Lisa,$d1951-