| Record ID | ia:jackubaldismeatb00ubal |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/jackubaldismeatb00ubal/jackubaldismeatb00ubal_marc.xml |
| Download MARC binary | https://www.archive.org/download/jackubaldismeatb00ubal/jackubaldismeatb00ubal_meta.mrc |
LEADER: 01058cam a2200289 a 4500
001 91012750
003 DLC
005 20100628133828.0
008 910313r19911987nyua 001 0 eng
010 $a 91012750
020 $a0020073100 :$c$12.95 ($16.95 Can.)
040 $aDLC$cDLC$dDLC
050 00 $aTX373$b.U23 1991
082 00 $a641.3/6$220
100 1 $aUbaldi, Jack.
245 10 $aJack Ubaldi's meat book :$ba butcher's guide to buying, cutting, and cooking meat /$cby Jack Ubaldi and Elizabeth Crossman ; illustrated by Mario Piazza.
250 $a1st Collier Books ed.
260 $aNew York :$bCollier Books ;$aToronto :$bMaxwell Macmillan Canada ;$aNew York :$bMaxwell Macmillan International,$c1991.
300 $a307 p. :$bill. ;$c24 cm.
500 $aReprint. Originally published: New York : Macmillan, c1987.
500 $a"With a new chapter on meat packaging"--Cover.
500 $aIncludes index.
650 0 $aMeat cuts.
650 0 $aMeat cutting.
650 0 $aCooking (Meat)
700 1 $aCrossman, Elizabeth.
740 0 $aMeat book.