MARC record from Internet Archive

LEADER: 02281cam 2200553 4500
001 ocm00199978
003 OCoLC
005 20201113213323.0
008 711021s1971 paua 000 0 eng
010 $a 76162445
040 $aDLC$beng$cDLC$dBAKER$dBTCTA$dRBN$dGACCL$dBGCBL$dBDX$dOCLCF$dNDS$dOCLCO$dOCLCQ$dOCLCO$dOCL$dCNNLC$dNLC$dOCLCQ$dSNN$dOCLCQ$dUIN$dOCLCO$dL@N$dMMM
016 $a(AMICUS)000001649017
019 $a5368378$a732717449$a1166467217$a1166482777
020 $a0811708039
020 $a9780811708036
020 $a0811721957
020 $a9780811721950
035 $a(OCoLC)199978$z(OCoLC)5368378$z(OCoLC)732717449$z(OCoLC)1166467217$z(OCoLC)1166482777
037 $c$7.95
050 00 $aTX609$b.S54
082 00 $a641.4/6
100 1 $aSleight, Jack.
245 10 $aHome book of smoke-cooking meat, fish & game /$c[by] Jack Sleight & Raymond Hull.
260 $a[Harrisburg, Pa.] :$bStackpole Books,$c[1971]
300 $a160 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
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 oven, 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 $aSmoking (Cooking)
650 0 $aSmoked meat.
650 0 $aSmoked fish.
650 0 $aSausages.
650 7 $aSmoking (Cooking).$2fast$0(OCoLC)fst01921434
650 7 $aSausages.$2fast$0(OCoLC)fst01105921
650 7 $aSmoked fish.$2fast$0(OCoLC)fst01121671
650 7 $aSmoked meat.$2fast$0(OCoLC)fst01121674
655 04 $aCookbooks.
700 1 $aHull, Raymond,$d1919-$eauthor.
740 0 $aSmoke-cooking meat, fish & game.
938 $aBaker & Taylor$bBKTY$c19.95$d14.96$i0811708039$n0000219519$sactive
938 $aBrodart$bBROD$n24619523$c$19.95
938 $aBaker and Taylor$bBTCP$n76162445 //r892
029 1 $aAU@$b000003129281
029 1 $aNZ1$b2671265
029 1 $aNZ1$b3916659
029 1 $aNLC$b000001649017
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 622 OTHER HOLDINGS