The complete meat cookbook : a juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal
(Book)

Book Cover
Average Rating
Author
Aidells, Bruce.
Contributors
Kelly, Denis.
Published
New York : Houghton Mifflin, c1998.
Physical Desc
604 pages : ill. (some col.) ; 27 cm.
Status
On Shelf
Fort Morgan Public Library - NONFICTION
641.6 AID
1 available
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LocationCall NumberStatus
Fort Morgan Public Library - NONFICTION641.6 AIDOn Shelf

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Subjects

LC Subjects
Cookery (Meat).

More Details

Published
New York : Houghton Mifflin, c1998.
Format
Book
Language
English

Notes

General Note
Includes index.

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Citations

APA Citation, 7th Edition (style guide)

Aidells, B., & Kelly, D. (1998). The complete meat cookbook: a juicy and authorative guide to selecting, seasoning, and cooking today's beef, pork, lamb, and veal . Houghton Mifflin.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Aidells, Bruce and Denis. Kelly. 1998. The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal. Houghton Mifflin.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Aidells, Bruce and Denis. Kelly. The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal Houghton Mifflin, 1998.

MLA Citation, 9th Edition (style guide)

Aidells, Bruce., and Denis Kelly. The Complete Meat Cookbook: A Juicy and Authorative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal Houghton Mifflin, 1998.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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