| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:125688847:1626 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:125688847:1626?format=raw |
LEADER: 01626cam a2200361 a 4500
001 2007020077
003 DLC
005 20150708080727.0
008 070511s2008 nyua 001 0 eng
010 $a 2007020077
015 $aGBA780161$2bnb
016 7 $a014052543$2Uk
020 $a9781602391611
020 $a1602391610
020 $a9781602392571 (pbk.)
020 $a1602392579 (pbk.)
035 $a(OCoLC)ocn128237929
040 $aDLC$cDLC$dIG#$dBAKER$dBTCTA$dUKM$dVPL$dVP@$dUPZ$dQ2Z$dCQU$dDLC
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.,$cc2008.
300 $a185 p. :$bill. (some col.) ;$c23 cm.
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)
700 1 $aHeberle, Dave.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0738/2007020077-d.html