| 000 | 00818nam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | 18076 | ||
| 008 | 180620s spa d | ||
| 020 | _a9781118105917 | ||
| 082 | 0 | 4 |
_a641.76 _bB8542l 2014 |
| 100 | 1 | _aBriggs, Robert | |
| 245 | 1 | 0 | _aLow & slow: the art and technique of braising, bbq, and slow roasting |
| 250 | _a1a. ed. | ||
| 264 | 1 |
_aBoston, USA: _bThe Culinary Institute of América, 2014 |
|
| 300 | _a246 páginas ; 21 cm. | ||
| 336 | _atxt | ||
| 337 | _an | ||
| 338 | _anc | ||
| 504 | _aBibliografía: p. | ||
| 505 | 0 | _aGetting started, braising, barbecuing, slow roasting, sides and salads, sauces and rubs | |
| 526 | _aGastronomía | ||
| 526 | _aEmpresas Turísticas y Hoteleras | ||
| 590 | _aDL | ||
| 650 | 0 | 4 | _aGASTRONOMÍA |
| 999 |
_c276621 _d276621 |
||
| 942 | 0 | 0 | _00 |