| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:235509800:2150 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:235509800:2150?format=raw |
LEADER: 02150cam a22005178a 4500
001 815651713
003 OCoLC
005 20151005095111.0
008 110902s2012 nyua 001 0 eng
010 $a2011031786
020 $a9781579654658
020 $a1579654657
035 $a815651713
035 $a(OCoLC)750401391
037 $bWorkman Pub Co, Attn: Mary Beth 225 Varick st, New York, NY, USA, 10014, (212)2545900$nSAN 203-2821
040 $aDLC$beng$cDLC$dBTCTA$dBDX$dWIQ$dVP@$dJRS$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX840.B3$bP479 2012
082 00 $a641.7/6$223
092 $a641.76$bP4299c
100 1 $aPerry Lang, Adam.
245 10 $aCharred & scruffed :$bbold new techniques for explosive flavor on and off the grill /$cAdam Perry Lang with Peter Kaminsky.
260 $aNew York :$bArtisan,$cc2012.
300 $axiv, 266 p. :$bcol. ill. ;$c25 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aA collection of recipes for barbecuing different types of meat and fish emphasizes grilling techniques while presenting ideas for side dishes, sauces, bastes, and brines.
650 0 $aBarbecuing.
650 0 $aCooking, American.
700 1 $aKaminsky, Peter.
907 $a.b25125345$b12-20-18$c04-04-12
998 $axbt$b06-15-12$cm$da $e-$feng$gnyu$h0$i0
957 00 $aOCLC reclamation of 2017-18
907 $a.b25125345$b07-17-15$c04-04-12
938 $aBaker and Taylor$bBTCP$nBK0010159018
938 $aBrodart$bBROD$n100276520$c$24.95
956 $aPre-reclamation 001 value: ocn750401391
980 $a0612 nb
998 $axbt$b06-15-12$cm$da$e-$feng$gnyu$h0$i0
994 $aC0$bSFR
999 $yMARS
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945 $a641.76$bP4299c$d - - $e03-12-2018 15:16$f0$g0$h05-15-18$i31223099679236$j503$0800$k - - $lxbtci$o-$p$25.00$q-$r-$s- $t1$u10$v10$w0$x1$y.i69749103$z06-27-12