| Record ID | marc_loc_updates/v38.i26.records.utf8:9103327:1002 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i26.records.utf8:9103327:1002?format=raw |
LEADER: 01002cam a2200265 a 4500
001 95043662
003 DLC
005 20100628180338.0
008 950920s1996 nyua 001 0 eng
010 $a 95043662
020 $a0471122378 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTX749.5.P67$bK56 1996
082 00 $a641.6$220
100 1 $aKinsella, John,$d1939-
245 10 $aProfessional charcuterie :$bsausage making, curing, terrines, and pâtés /$cJohn Kinsella, David T. Harvey.
260 $aNew York :$bJohn Wiley & Sons,$cc1996.
300 $axii, 288 p. :$bill. ;$c26 cm.
500 $aIncludes indexes.
650 0 $aCookery (Pork)
650 0 $aCooking (Fish)
700 1 $aHarvey, David T.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/bios/wiley042/95043662.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/wiley033/95043662.html
856 4 $3Table of Contents$uhttp://www.loc.gov/catdir/toc/onix04/95043662.html