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How to roast a pig : from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog / Tom Rea.
Material type:
TextPublisher: Beverly, Massachusetts : Quarry Books, 2013Description: 159 pages : fully illustrations (colored) ; 21 cmContent type: - text
- volume
- 9781592537877
- 641.6/64 23
- TX749.5.P67 R395 2013
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Books | PSAU OLM Circulation/Reserved | C 641.664 R281 2013 (Browse shelf(Opens below)) | Available | PSAU37965 |
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| C 641.59 L552 1971 American cooking: the great West | C 641.59 R19 1969 The cooking of India | C 641.59 W694 1971 American cooking: The Eastern Heartland | C 641.664 R281 2013 How to roast a pig : from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog / | C 641.7 B28 2019 Bartending : intermediate (in compliance with NC II) / | C 641.71 Ad2 2017 The advanced art of baking / | C 641.71 So39 2008 About professional baking / |
Includes index.
Includes index.
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