How to roast a pig, from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog, Tom Rea - (electronic bk.)
Format
(electronic bk.)
Label
How to roast a pig, from oven-roasted tenderloin to slow-roasted pulled pork shoulder to the spit-roasted whole hog, Tom Rea - (electronic bk.)
Note
OverDrive eBookIncludes indexElectronic resource
resource.antecedentSource
unknown
Color
multicolored
Dimensions
unknown
resource.fileFormat
unknown
Form Of Item
online
Isbn
9781610587709
resource.levelOfCompression
unknown
Physical Description
1 online resource (pages, cm.)
resource.qualityAssuranceTargets
not applicable
resource.reformattingQuality
unknown
resource.sound
unknown sound
Specific Material Designation
remote
System control number
(OCoLC)849738895ocn849738895OCoLC
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