| Record ID | marc_loc_2016/BooksAll.2016.part40.utf8:29687819:1221 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part40.utf8:29687819:1221?format=raw |
LEADER: 01221cam a22003257a 4500
001 2012405043
003 DLC
005 20120530090232.0
008 120501t20122011ctua 001 0 eng d
010 $a 2012405043
020 $a9780762772568
020 $a0762772565
035 $a(OCoLC)ocn711045986
040 $aBTCTA$beng$cBTCTA$dORX$dDLC
042 $alccopycat
050 00 $aTX749.5.S28$bG39 2011
082 04 $a641.6/6$223
100 1 $aGayler, Paul.
245 10 $aSausages :$b[mouthwatering recipes from Merguez to Mortadella] /$cPaul Gayler.
250 $a1st Lyons Press ed.
260 $aGuilford, Conn. :$bLyons Press,$c2012, c2011.
300 $a192 p. :$bcol. ill. ;$c24 cm.
500 $aSubtitle from jacket.
500 $aIncludes index.
505 0 $aForeword -- Introduction -- The story of sausages -- Make your own sausages -- Breakfasts and light meals -- Soups -- Salads -- Pasta and rice -- Fried and grilled -- Oven baked -- Stovetop -- Sauces and relishes.
650 0 $aSausages.
650 0 $aCooking (Sausages)
655 7 $aCookbooks.$2lcgft
700 1 $aEdwards, Laura.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1209/2012405043-b.html