| Record ID | marc_loc_2016/BooksAll.2016.part39.utf8:155005080:1313 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part39.utf8:155005080:1313?format=raw |
LEADER: 01313cam a22003857a 4500
001 2011922291
003 DLC
005 20120906082907.0
008 110203s2011 paua 001 0 eng d
010 $a 2011922291
020 $a9780762438723 (pbk.)
020 $a076243872X (pbk.)
035 $a(OCoLC)ocn657595669
040 $aBTCTA$beng$cBTCTA$dYDXCP$dOCO$dORX$dBKX$dAAL$dBDX$dDLC
042 $alccopycat
082 04 $a641.7/6$223
050 00 $aTX840.B3$bR648 2011
100 1 $aRosenfeld, Tony.
245 10 $aSear, sauce & serve :$bmastering high-heat, high-flavor cooking /$cTony Rosenfeld.
246 3 $aSear, sauce and serve
260 $aPhiladelphia, PA :$bRunning Press,$cc2011.
300 $a237 p. :$bill. ;$c24 cm.
500 $aIncludes indexes.
520 $aDemonstrates how to sear different types of meat and vegetables using four cooking techniques--sautéing, stir-flying, broiling, and grilling--and offers over 250 sauces to complete the finished dish.
650 0 $aBarbecuing.
650 0 $aSautéing.
650 0 $aStir frying.
650 0 $aBroiling.
650 0 $aSauces.
655 7 $aCookbooks.$2lcgft
650 7 $aSautéing.$2sears
650 7 $aStir frying.$2sears
650 7 $aBroiling.$2sears
650 7 $aBarbecue cooking.$2sears
650 7 $aSauces.$2sears