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The Resource Cooking with Jane Austen, Kirstin Olsen

Cooking with Jane Austen, Kirstin Olsen

Label
Cooking with Jane Austen
Title
Cooking with Jane Austen
Statement of responsibility
Kirstin Olsen
Creator
Subject
Genre
Language
eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Olsen, Kirstin
Dewey number
641.5942
Illustrations
illustrations
Index
index present
LC call number
TX717
LC item number
.O67 2005
Literary form
non fiction
Nature of contents
bibliography
Series statement
Feasting with fiction,
http://library.link/vocab/subjectName
  • Austen, Jane
  • Cooking, English
Label
Cooking with Jane Austen, Kirstin Olsen
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages [407]-409) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction. -- French cuisine. -- Beef and veal. -- Mutton and lamb. -- Pork. -- Poultry. -- Game. -- Seafood. -- Eggs and dairy. -- Vegetables. -- Fruit, nuts, and fruit desserts. -- Bread and porridge. -- Pastries and sweets. -- Soups, stews, and curries. -- Sauces and spices. -- Beverages. -- Sample menus. -- Appendix 1: What's with all the butter? -- Appendix 2: Ingredients and sources. -- Appendix 3: Special tools and sources
Control code
670288
Dimensions
27 cm.
Extent
xvi, 414 pages
Isbn
9780313334634
Isbn Type
(alk. paper)
Lccn
2005006569
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (Sirsi) i9780313334634
  • (OCoLC)58456863
Label
Cooking with Jane Austen, Kirstin Olsen
Publication
Bibliography note
Includes bibliographical references (pages [407]-409) and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction. -- French cuisine. -- Beef and veal. -- Mutton and lamb. -- Pork. -- Poultry. -- Game. -- Seafood. -- Eggs and dairy. -- Vegetables. -- Fruit, nuts, and fruit desserts. -- Bread and porridge. -- Pastries and sweets. -- Soups, stews, and curries. -- Sauces and spices. -- Beverages. -- Sample menus. -- Appendix 1: What's with all the butter? -- Appendix 2: Ingredients and sources. -- Appendix 3: Special tools and sources
Control code
670288
Dimensions
27 cm.
Extent
xvi, 414 pages
Isbn
9780313334634
Isbn Type
(alk. paper)
Lccn
2005006569
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
  • (Sirsi) i9780313334634
  • (OCoLC)58456863

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.2713021 -97.7460168
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