机读格式显示(MARC)

• 000 01283cam a2200313 a 4500

• 001 0000838628

• 005 20251107144400.0

• 008 110629s2011 nyua b 001 0 eng

• 010 __ |a 2011022692

• 016 7_ |a 015864452 |2 Uk

• 020 __ |a 9780393065268 (hardcover)

• 020 __ |a 039306526X (hardcover)

• 035 __ |a (OCoLC)ocn706023466

• 040 __ |a DLC |c DLC |d YDX |d BTCTA |d YDXCP |d UKMGB |d IH7 |d YBM |d VP@ |d WES |d ABG |d DLC

• 042 __ |a pcc

• 050 00 |a TX690 |b .S735 2011

• 082 00 |a 641.7/1 |2 23

• 090 __ |a TS972/X1

• 093 __ |a TS972 |2 5

• 099 __ |a CAL 022014080689

• 100 1_ |a Stevens, Molly.

• 245 10 |a All about roasting : |b a new approach to a classic art / |c Molly Stevens ; photographs by Quentin Bacon ; wine pairings by Tim Gaiser.

• 250 __ |a 1st ed.

• 260 __ |a New York : |b W.W. Norton, |c 2011.

• 300 __ |a xviii, 573 p. : |b col. ill. ; |c 26 cm.

• 504 __ |a Includes bibliographical references and index.

• 505 0_ |a The principles of roasting -- Beef & lamb -- Pork -- Chicken & poultry -- Fish & shellfish -- Vegetables & fruits.

• 520 __ |a Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.

• 650 _0 |a Roasting (Cooking)