| Record ID | marc_loc_updates/v39.i52.records.utf8:52652070:1055 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i52.records.utf8:52652070:1055?format=raw |
LEADER: 01055cam a22002898a 4500
001 2011003998
003 DLC
005 20111222082659.0
008 110301s2011 nju 001 0 eng
010 $a 2011003998
020 $a9781118029572 (hardback)
040 $aDLC$cDLC
042 $apcc
050 00 $aTS1960$b.U53 2011
082 00 $a664/.902$222
084 $aCKB068000$2bisacsh
100 1 $aUnderly, Kari.
245 14 $aThe art of beef cutting :$ba meat professionals guide to cutting techniques and merchandising /$cKari Underly.
260 $aHoboken, N.J. :$bWiley,$c2011.
263 $a1108
300 $ap. cm.
500 $aIncludes index.
520 $a"The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--$cProvided by publisher.
650 0 $aMeat cuts.
650 0 $aMeat cutting.
650 0 $aBeef.
650 7 $aCOOKING / Methods / Professional$2bisacsh.