| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:30451348:2954 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:30451348:2954?format=raw |
LEADER: 02954cam a2200625 i 4500
001 875352173
003 OCoLC
005 20151005115614.0
008 121030s2014 mau 001 0 eng
010 $a2013042022
019 $a855044441
020 $a9781118105917 (cloth)
020 $a1118105915 (cloth)
035 $a875352173
035 $a(OCoLC)815757160$z(OCoLC)855044441
037 $aBRO-copy20140409-084
040 $aDLC$beng$erda$cDLC$dOCLCO$dOCLCQ$dYDXCP$dBTCTA$dBDX$dOCLCF$dMLY$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX840.B3$bB744 2014
082 00 $a641.7/6$223
092 $a641.76$bB7685L
100 1 $aBriggs, Robert,$d1955-$eauthor.
245 10 $aLow & slow :$bthe art and technique of braising, bbq, and slow roasting /$cRobert Briggs, the Culinary Institute of America ; photography by Phil Mansfield.
246 3 $aLow and slow
264 1 $aBoston :$bHoughton, MIfflin, Harcourt,$c2014.
300 $ax, 246 pages :$bcolor illustrations ;$c21 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aGetting started -- Braising -- Barbecuing -- Slow roasting -- Sides -- Sauces and rubs.
650 0 $aBarbecuing.
650 0 $aBraising (Cooking)
650 0 $aRoasting (Cooking)
650 0 $aSauces.
655 7 $aCookbooks.$2lcgft
700 1 $aMansfield, Phil.,$ephotographer.
710 2 $aCulinary Institute of America.
775 08 $iReproduction of (manifestation) :$aBriggs, Robert,$d1955-$tLow and slow$dHoboken, NJ : Wiley, 2014.
907 $a.b27270245$b12-20-18$c02-27-14
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957 00 $aOCLC reclamation of 2017-18
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956 $aPre-reclamation 001 value: ocn815757160
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