THE HOME BUTCHER Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game

Saved in:

Bibliographic Details
Main Author:	Fraioli , James O. (Author)
Format:	Book
Language:	English
Published:	New York, NY Skyhorse Publishing 2019
Subjects:	Cooking (Meat) Cuisine (Viande) Handbooks and manuals Meat cuts Meat cutting
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000nam a2200000#i 4501
001	wils-986606
005	2023114164357
008	230718t2019 NYU a## ##0\|1 ##eng\|D
020	#	#	\|a 9781510745797 \|q hardback
020	#	#	\|a 1510745793 \|q hardback
040	#	#	\|a UiTM \|b eng \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TX749 \|b .F73 2019
100	1	#	\|a Fraioli , James O. \|e author
245	1	4	\|a THE HOME BUTCHER \|b Simple, Modern, Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game \|c James O. Fraioli
264	#	1	\|a New York, NY \|b Skyhorse Publishing \|c 2019
264	#	4	\|c ©2019
300	#	#	\|a xv, 246 pages \|b color illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
500	#	#	\|a Includes index
526	0	#	\|a HTC455 \|b HM245 \|5 FPHP
526	0	#	\|a Culinary Essentials \|b HM245 Bachelor Of Science (Hons.) Foodservice Managemen \|5 Faculty of Hotel and Tourism Management
650	#	0	\|a Cooking (Meat)
650	#	0	\|a Cuisine (Viande)
650	#	0	\|a Handbooks and manuals
650	#	0	\|a Meat cuts
650	#	0	\|a Meat cutting
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=986606
998	#	#	\|a 00264#1a006.2.2\|\|00264#1b006.2.2\|\|00300##a006.2.2\|\|00300##b006.2.2\|\|00300##c006.2.2\|\|00500##a006.2.2\|\|