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| 1. |
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Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
by Bruce Aidells, Lisa Weiss
Hardcover,
Harpercollins
(November 2004)
List Price: $29.95
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| 2. |
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Le Cochon: Histoire, Symbolique Et Cuisine Du Porc
(French)
by Jacques Verroust, Michel Pastoureau, Raymond Buren
Book,
Sang de la terre
(January 1987)
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| 3. |
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Ansatze Zur Qualitatsorientierten Bezahlung Von Schlachtschweinen
(German)
by Katharina Beenken
Book,
Lang
(January 1993)
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| 4. |
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Pork
by Lynn M. Stone
Hardcover,
Rourke Pub Group
(May 2001)
List Price: $21.35
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| 5. |
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Evaluation and Control of Meat Quality in Pigs
by P.V. Tarrant
Hardcover,
Kluwer Academic Pub
(April 1987)
List Price: $462.00
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| 6. |
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Porcus, Puerco, Cerdo / Porcus, Pig, Pork: El Cerdo En La Gastronomia Espanola / Pork in Spanish Gastronomy
(Spanish)
by Antonio Gazquez Ortiz
Paperback,
Grupo Anaya Comercial
(June 2005)
List Price: $32.95
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| 7. |
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La Fabada
(Spanish)
by Juan Luis Suarez Granda
Book,
Ediciones Trea
(January 2001)
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| 8. |
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Outlawed Pigs: Law, Religion, and Culture in Israel
by Daphne Barak-Erez
Hardcover,
Univ of Wisconsin Pr
(June 2007)
List Price: $45.00
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| 9. |
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L'Eccellenza E Il Trionfo Del Porco: Immagini, Uso E Consumo Del Maiale Dal XIII Secolo Ai Nostri Giorni
(Italian)
by Emilio Faccioli, Reggio Emilia (Italy)
Book,
Mazzotta
(January 1982)
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| 10. |
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La Charcuterie Artisanale Au Quebec
(French)
by Ghislain Provencher
Book,
(January 1978)
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