Coverart for item
The Resource The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly, Cole Ward ; with Karen Coshof

The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly, Cole Ward ; with Karen Coshof

Label
The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly
Title
The gourmet butcher's guide to meat
Title remainder
how to source it ethically, cut it professionally, and prepare it properly
Statement of responsibility
Cole Ward ; with Karen Coshof
Title variation
Guide to meat
Creator
Contributor
Author
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorName
Ward, Cole
Dewey number
664/.9029
Illustrations
  • illustrations
  • portraits
Index
index present
LC call number
TS1970
LC item number
.W37 2014
Literary form
non fiction
Nature of contents
  • bibliography
  • standards specifications
http://library.link/vocab/relatedWorkOrContributorName
Coshof, Karen
http://library.link/vocab/subjectName
  • Meat industry and trade
  • Meat cuts
  • Slaughtering and slaughter-houses
Label
The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly, Cole Ward ; with Karen Coshof
Link
http://cgreen.stisonbooks.com/images/books/native/9781603584685.jpg
Instantiates
Publication
Note
Subtitle on CD-ROM: Butchery course CD
Accompanying material
1 CD-ROM (12 cm.)
Bibliography note
Includes bibliographical references and index
Carrier category
  • volume
  • computer disc
Carrier MARC source
  • rdacarrier
  • rdacarrier
Content category
  • text
  • computer program
Content type MARC source
  • rdacontent
  • rdacontent
Control code
cpl01689871
Extent
xix, 311 pages
Isbn
9781603584685
Isbn Type
(hardback)
Lccn
2013035609
Media category
  • unmediated
  • computer
Media MARC source
  • rdamedia
  • rdamedia
Other physical details
illustrations (chiefly colour), colour portraits +
Specific material designation
regular print
System control number
(OCoLC)841898382
System details
System requirements: Computer with CD-ROM drive
Label
The gourmet butcher's guide to meat : how to source it ethically, cut it professionally, and prepare it properly, Cole Ward ; with Karen Coshof
Link
http://cgreen.stisonbooks.com/images/books/native/9781603584685.jpg
Publication
Note
Subtitle on CD-ROM: Butchery course CD
Accompanying material
1 CD-ROM (12 cm.)
Bibliography note
Includes bibliographical references and index
Carrier category
  • volume
  • computer disc
Carrier MARC source
  • rdacarrier
  • rdacarrier
Content category
  • text
  • computer program
Content type MARC source
  • rdacontent
  • rdacontent
Control code
cpl01689871
Extent
xix, 311 pages
Isbn
9781603584685
Isbn Type
(hardback)
Lccn
2013035609
Media category
  • unmediated
  • computer
Media MARC source
  • rdamedia
  • rdamedia
Other physical details
illustrations (chiefly colour), colour portraits +
Specific material designation
regular print
System control number
(OCoLC)841898382
System details
System requirements: Computer with CD-ROM drive

Library Locations

    • Calgary Central LibraryBorrow it
      616 Macleod Trail SE, Calgary, Alberta, T2G 2M2, CA
      51.046473 -114.057859
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