Venison: the Slay to Gourmet field to kitchen cookbook
(Book)
Author:
Published:
Minneapolis, MN : Quanto Publishing Group USA Inc., :, 2017.
ISBN:
9780760352403 (hardback)
Physical Desc:
176 pages ; 26 cm
Status:
Lake County Non Fiction
641.6 WIP
Description
"Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of more than 50 contemporary recipes for venison dishes and accompanying sides"--
Copies
Location
Call Number
Status
Last Check-In
Lake County Non Fiction
641.6 WIP
On Shelf
Jan 4, 2024
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Subjects
LC Subjects
Bisac Subjects
Other Subjects
More Details
Format:
Book
Language:
English
Notes
General Note
Includes index.
Description
"Written and photographed by the team behind Slay to Gourmet, a Minneapolis-based catering service specializing in wild game, Venison takes readers through author, chef, and outdoorsman Jonathon Wipfli's technique for quickly and efficiently processing a deer, as well as a raft of more than 50 contemporary recipes for venison dishes and accompanying sides"--,Provided by publisher.
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Citations
APA Citation (style guide)
Wipfli, J. (2017). Venison: the Slay to Gourmet field to kitchen cookbook. Minneapolis, MN, Quanto Publishing Group USA Inc.,.
Chicago / Turabian - Author Date Citation (style guide)Wipfli, Jon. 2017. Venison: The Slay to Gourmet Field to Kitchen Cookbook. Minneapolis, MN, Quanto Publishing Group USA Inc.,.
Chicago / Turabian - Humanities Citation (style guide)Wipfli, Jon, Venison: The Slay to Gourmet Field to Kitchen Cookbook. Minneapolis, MN, Quanto Publishing Group USA Inc.,, 2017.
MLA Citation (style guide)Wipfli, Jon. Venison: The Slay to Gourmet Field to Kitchen Cookbook. Minneapolis, MN, Quanto Publishing Group USA Inc.,, 2017.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
01b05aaa-0c0d-1667-5cca-6f8e94898280
Record Information
| Last Sierra Extract Time | Apr 07, 2024 03:58:51 PM |
|---|---|
| Last File Modification Time | Apr 07, 2024 03:59:15 PM |
| Last Grouped Work Modification Time | Apr 07, 2024 03:58:57 PM |
MARC Record
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| 245 | 1 | 0 | |a Venison :|b the Slay to Gourmet field to kitchen cookbook /|c Jon Wipfli ; photography by Matt Lien. |
| 264 | 1 | |a Minneapolis, MN :|b Quanto Publishing Group USA Inc., :|b Voyageur Press,|c 2017. | |
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| 500 | |a Includes index. | ||
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| 650 | 0 | |a Venison.|0 https://id.loc.gov/authorities/subjects/sh85142738 | |
| 650 | 7 | |a SPORTS & RECREATION / Hunting.|2 bisacsh | |
| 650 | 7 | |a COOKING / Specific Ingredients / Meat.|2 bisacsh | |
| 650 | 7 | |a HOUSE & HOME / Sustainable Living.|2 bisacsh | |
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