| 000 | 01333cam a2200301 i 4500 | ||
|---|---|---|---|
| 001 | 15501093 | ||
| 003 | OSt | ||
| 005 | 20190301154316.0 | ||
| 008 | 130711s2014 caua 001 0 eng | ||
| 010 | _a 2013026813 | ||
| 016 | 7 |
_a016697662 _2Uk |
|
| 020 | _a9781452101781 (hbk.) | ||
| 020 | _a1452101787 (hbk.) | ||
| 035 | _a(OCoLC)852745764 | ||
| 035 | _a(OCoLC)ocn852745764 | ||
| 040 |
_aDLC _erda _beng _cDLC |
||
| 050 | 0 | 0 |
_aTS1974.S3 _bF37 2014 |
| 082 | 0 | 0 |
_a641.3/6 _223 |
| 100 | 1 | _aFarr, Ryan. | |
| 245 | 1 | 0 |
_aSausage making : _bthe definitive guide with recipes / _cRyan Farr with Jessica Battilana ; photographs by Ed Anderson. |
| 300 |
_a207 pages : _bcolor illustrations ; _c27 cm |
||
| 500 | _aIncludes index. | ||
| 520 | _aButcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. | ||
| 650 | 0 |
_aSausages. _93524 |
|
| 655 | 7 |
_9211 _aCookbooks. _2lcgft |
|
| 700 | 1 | _aBattilana, Jessica. | |
| 942 |
_2ddc _cNONFIC |
||
| 999 |
_c32368 _d32368 |
||