Charcuterie specialties
(Book)
Uniform Title:
Author:
Contributors:
Published:
[Paris] : [New York, N.Y.] : CICEM ; Wiley, [Between 1990 and 1996].
Format:
Book
ISBN:
2868710018, 0471160636
Status:
EVLD Avon Public Library
641.66 FRE
Description
Description not provided
Copies
Location
Call Number
Status
Last Check-In
EVLD Avon Public Library
641.66 FRE
On Shelf
Mar 6, 2020
Subjects
LC Subjects
More Details
Physical Desc:
192 pages : color illustrations ; 22 x 31 cm
Language:
English
Notes
General Note
Translation of: La charcuterie en toute simplicit�e.
Citations
APA Citation (style guide)
Frentz, J., & Poulain, M. (19901996). Charcuterie specialties. [Paris] : [New York, N.Y.], CICEM ; Wiley.
Chicago / Turabian - Author Date Citation (style guide)Frentz, Jean-Claude and Michel. Poulain. 19901996. Charcuterie Specialties. [Paris] : [New York, N.Y.], CICEM ; Wiley.
Chicago / Turabian - Humanities Citation (style guide)Frentz, Jean-Claude and Michel. Poulain, Charcuterie Specialties. [Paris] : [New York, N.Y.], CICEM ; Wiley, 19901996.
MLA Citation (style guide)Frentz, Jean-Claude. and Michel Poulain. Charcuterie Specialties. [Paris] : [New York, N.Y.], CICEM ; Wiley, 19901996.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
756eea68-ece1-4ee1-4592-8b5a4a265f63
Record Information
| Last Sierra Extract Time | Mar 08, 2024 08:03:17 AM |
|---|---|
| Last File Modification Time | Mar 08, 2024 08:03:41 AM |
| Last Grouped Work Modification Time | Mar 08, 2024 08:03:23 AM |
MARC Record
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| 003 | OCoLC | ||
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| 260 | |a [Paris] :|b CICEM ;|a [New York, N.Y.] :|b Wiley,|c [Between 1990 and 1996] | ||
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| 650 | 0 | |a Cooking, French.|0 https://id.loc.gov/authorities/subjects/sh85031818 | |
| 700 | 1 | |a Poulain, Michel.|0 https://id.loc.gov/authorities/names/n81139744 | |
| 902 | |a 060713 | ||
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| 948 | |a MARCIVE August, 2017 | ||
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