| 000 | 01131cam a22003258i 4500 | ||
|---|---|---|---|
| 001 | 51744 | ||
| 003 | 0000000000 | ||
| 005 | 20250407095345.0 | ||
| 008 | 121222s2013 mau 001 0 eng | ||
| 010 | _a 2012039054 | ||
| 020 | _a9781592537877 | ||
| 035 | _a17572425 | ||
| 040 |
_aDLC _beng _cDLC _erda |
||
| 042 | _apcc | ||
| 050 | 0 |
_aTX749.5.P67 _bR395 2013 |
|
| 082 | 0 |
_a641.6/64 _223 |
|
| 100 | 1 | _aRea, Tom,. | |
| 245 | 0 | 0 |
_aHow to roast a pig : _bfrom oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog / _cTom Rea. |
| 263 | _a1305 | ||
| 264 | 1 |
_aBeverly, Massachusetts : _bQuarry Books, _c2013 |
|
| 300 |
_a159 pages : _bfully illustrations (colored) ; _c21 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 338 |
_avolume _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 500 | _aIncludes index. | ||
| 650 | 1 | 0 | _aCooking (Pork) |
| 650 | 1 | 0 | _aRoasting (Cooking) |
| 655 | 0 |
_aCookbooks. _2lcgft |
|
| 852 | _91995.00PHP | ||
| 999 |
_c9817 _d9817 |
||