MARC record from Internet Archive

LEADER: 02370cam 22005414a 4500
001 ocm54692401
003 OCoLC
005 20180914235120.0
008 040309s2004 caua 001 0 eng
010 $a 2004005717
040 $aDLC$beng$cDLC$dYDX$dUKM$dBAKER$dBTCTA$dYDXCP$dAGL$dTXBXL$dIG#$dOCLCF$dOCLCQ$dPAU$dOCLCQ
015 $aGBA466509$2bnb
016 7 $a012991441$2Uk
020 $a0811840638$q(hardcover)
020 $a9780811840637$q(hardcover)
035 $a(OCoLC)54692401
042 $apcc
050 00 $aTX749$b.L5997 2004
070 0 $aTX749$b.L5997 2004
082 00 $a641.6/6$222
245 00 $aLobel's prime cuts :$bthe best meat and poultry recipes from America's master butchers /$cby Stanley Lobel [and others] ; with Mary Goodbody ; photographs by Rita Maas.
246 30 $aPrime cuts
260 $aSan Francisco :$bChronicle Books,$c℗♭2004.
300 $a247 pages :$billustrations (some color) ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aProvides 130 recipes that reveal how to get the most from each cut of meat or poultry, from grilled steak with horseradish butter to braised ribs in ginger beer, accompanied by a chapter on game, descriptions of the cuts of meat, and tips on storage, and preparation techniques.
650 0 $aCooking (Meat)
650 0 $aCooking (Poultry)
650 7 $aCooking (Meat)$2fast$0(OCoLC)fst01753151
650 7 $aCooking (Poultry)$2fast$0(OCoLC)fst01753173
700 1 $aLobel, Stanley.
700 1 $aGoodbody, Mary.
856 42 $3Contributor biographical information$uhttp://catdir.loc.gov/catdir/enhancements/fy0732/2004005717-b.html
856 42 $3Publisher description$uhttp://catdir.loc.gov/catdir/enhancements/fy0722/2004005717-d.html
856 42 $3Laurie Burrows Grad Collection Home Page$uhttp://hdl.library.upenn.edu/1017.12/1228988
938 $aBaker & Taylor$bBKTY$c29.95$d22.46$i0811840638$n0004452410$sactive
938 $aBaker and Taylor$bBTCP$n2004005717
938 $aIngram$bINGR$n9780811840637
938 $aYBP Library Services$bYANK$n2119579
029 1 $aAU@$b000025385139
029 1 $aNZ1$b8338524
029 1 $aUNITY$b042923581
029 1 $aYDXCP$b2119579
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 73 OTHER HOLDINGS