| Record ID | ia:smokingfoodbegin0000dubb |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/smokingfoodbegin0000dubb/smokingfoodbegin0000dubb_marc.xml |
| Download MARC binary | https://www.archive.org/download/smokingfoodbegin0000dubb/smokingfoodbegin0000dubb_meta.mrc |
LEADER: 02924cam 2200721 a 4500
001 ocn128237929
003 OCoLC
005 20210630131020.0
008 070511s2008 nyua 001 0 eng
007 ta
010 $a 2007020077
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016 7 $a014052543$2Uk
016 7 $a015513477$2Uk
020 $a9781602391611
020 $a1602391610
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035 $a(OCoLC)128237929
050 00 $aTX609$b.D8 2008
082 00 $a641.4/9$222
100 1 $aDubbs, Chris.
245 10 $aSmoking food :$ba beginner's guide /$cChris Dubbs and Dave Heberle ; illustrations by Jay Marcinowski.
260 $aNew York :$bSkyhorse Pub.,$c©2008.
300 $a185 pages :$billustrations (some color) ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $aThis ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).
500 $aIncludes index.
505 0 $aSmokers and their fuels -- Equipment and materials -- Cures and marinades -- Smoking fish and seafood -- Smoking butcher meat -- Smoking poultry -- Smoking wild game -- Making and smoking sausage -- Smoking cheese, nuts, and eggs.
650 0 $aSmoking (Cooking)
650 0 $aSmoked meat.
650 0 $aSmoked fish.
650 0 $aCooking (Smoked foods)
650 7 $aSmoking (Cooking).$2fast$0(OCoLC)fst01921434
650 7 $aCooking (Smoked foods)$2fast$0(OCoLC)fst01753189
650 7 $aSmoked fish.$2fast$0(OCoLC)fst01121671
650 7 $aSmoked meat.$2fast$0(OCoLC)fst01121674
655 7 $aCookbooks.$2lcgft
655 04 $aCookbooks.
700 1 $aHeberle, Dave.
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0738/2007020077-d.html
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