Root-to-stalk cooking : the art of using the whole vegetable
(Book)
Author
Contributors
Published
New York : Ten Speed Press, 2013.
Status
Central - Adult Nonfiction
641.65 DUGGA
1 available
641.65 DUGGA
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.65 DUGGA | Available |
Description
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Published
New York : Ten Speed Press, 2013.
Format
Book
Physical Desc
201 pages : illustrations ; 24 cm
Language
English
Notes
General Note
Includes index.
Subjects
LC Subjects
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Citations
APA Citation, 7th Edition (style guide)
Duggan, T., & McLachlan, C. (2013). Root-to-stalk cooking: the art of using the whole vegetable (First edition.). Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Duggan, Tara and Clay McLachlan. 2013. Root-to-stalk Cooking: The Art of Using the Whole Vegetable. New York: Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Duggan, Tara and Clay McLachlan. Root-to-stalk Cooking: The Art of Using the Whole Vegetable New York: Ten Speed Press, 2013.
Harvard Citation (style guide)Duggan, T. and McLachlan, C. (2013). Root-to-stalk cooking: the art of using the whole vegetable. First edn. New York: Ten Speed Press.
MLA Citation, 9th Edition (style guide)Duggan, Tara., and Clay McLachlan. Root-to-stalk Cooking: The Art of Using the Whole Vegetable First edition., Ten Speed Press, 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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