| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Record control number |
020279446 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780241491317 |
| Qualifying information |
(hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0241491312 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780241555422 (ePub ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780241188286 (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9780241555439 (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780744039887 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0744039886 |
| 029 0# - (OCLC) |
|---|
| OCLC library identifier |
UKMGB |
| System control number |
020279446 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)1263818299 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
AJMA |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.66 Fle |
| Item number |
12 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.66 Fle |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fletcher, Nichola, |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The meat cookbook : |
| Remainder of title |
know the cuts, master the skills, over 250 recipes |
| Statement of responsibility, etc |
Nichola Fletcher. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London : |
| Name of publisher, distributor, etc |
Dorling Kindersley Limited, |
| Date of publication, distribution, etc |
2021. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
318 pages ; |
| Dimensions |
29 cm |
| Type of unit |
Hardback book. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Meat know-how -- Poultry -- Pork -- Beef and veal -- Lamb and goat -- Game -- Offal -- Home butchery. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"The ultimate visual course for meat lovers seeking practical information on preparing and cooking meat With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence. Discover why cuts matter, how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. Get the best from your meat with step-by-step preparation and cooking techniques, and learn butchery skills you can practise at home. Cook more than 250 of the world's best poultry, pork, beef, lamb, game, and offal dishes such as Jamaican jerk chicken, Portuguese pork with clams, Kerala beef, and saddle of roe venison with celeriac puree. All the recipes include timing and temperature charts for perfect results every time, and there's expert advice on pairing meats with other foods for exciting flavour combinations. Become a master of meat with The Meat Cookbook"--Publisher's description. |
| 590 ## - LOCAL NOTE (RLIN) |
|---|
| Local note |
110238 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking - meat. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Identifying cuts - meat. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Home butchery - meat. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
ebook version : |
| International Standard Book Number |
9780241555422 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
600 - 699 |