All about roasting : a new approach to a classic art
(Book)
Description
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Copies
| Location | Call Number | Status | Due Date | Link |
|---|---|---|---|---|
| Main Flagstaff Public Library - Non-Fiction | 641.71 S845A | Checked Out | May 9, 2024 | ADULT |
Subjects
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Format
Book
Physical Desc
xviii, 573 pages : col. ill. ; 27 cm.
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable, and fruit dishes.
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Citations
APA Citation, 7th Edition (style guide)
Stevens, M., Bacon, Q., & Gaiser, T. (2011). All about roasting: a new approach to a classic art . W.W. Norton and Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Stevens, Molly, Quentin. Bacon and Tim. Gaiser. 2011. All About Roasting: A New Approach to a Classic Art. W.W. Norton and Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Stevens, Molly, Quentin. Bacon and Tim. Gaiser. All About Roasting: A New Approach to a Classic Art W.W. Norton and Company, 2011.
MLA Citation, 9th Edition (style guide)Stevens, Molly., Quentin Bacon, and Tim Gaiser. All About Roasting: A New Approach to a Classic Art W.W. Norton and Company, 2011.
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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