| Record ID | marc_loc_updates/v36.i40.records.utf8:12031439:989 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i40.records.utf8:12031439:989?format=raw |
LEADER: 00989nam a22002657a 4500
001 2008426563
003 DLC
005 20081003122446.0
008 080809s2001 enka 001 0 eng
010 $a 2008426563
020 $a1902304888
020 $a9781902304885
035 $a(OCoLC)ocm47118696
040 $aUKM$cUKM$dYDXCP$dBAKER$dDLC
042 $alccopycat
050 00 $aTX749.5.P67$bG755 2001
100 1 $aGrigson, Jane.
245 10 $aCharcuterie and French pork cookery /$cJane Grigson.
260 $aLondon :$bGrub Street,$c2001$g(2007 printing).
300 $a347 p. :$bill. ;$c20 cm.
500 $aOriginally published: London: Joseph, 1967.
500 $aIncludes index.
520 $aFamed for charcuterie since Roman times, France has a long tradition of turning the pig into a range of delicious food products. Jane Grigson introduces the techniques used to transform the humble pig into a variety of famous dishes.
650 0 $aCookery (Pork)
650 0 $aCookery, French.