The new Blue Ridge cookbook: farm fresh food from Virginia's highlands to North Carolina's mountains
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More Details
Published:
Guilford, Connecticut : Globe Pequot, [2015].
Format:
Book
Physical Desc:
xix, 283 pages : illustrations ; 26 cm
Language:
English
ISBN:
9781493013821, 1493013823
Notes
General Note
Includes index.
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Citations
APA Citation (style guide)
Wiegand, E. (2015). The new Blue Ridge cookbook: farm fresh food from Virginia's highlands to North Carolina's mountains. Guilford, Connecticut, Globe Pequot.
Chicago / Turabian - Author Date Citation (style guide)Wiegand, Elizabeth. 2015. The New Blue Ridge Cookbook: Farm Fresh Food From Virginia's Highlands to North Carolina's Mountains. Guilford, Connecticut, Globe Pequot.
Chicago / Turabian - Humanities Citation (style guide)Wiegand, Elizabeth, The New Blue Ridge Cookbook: Farm Fresh Food From Virginia's Highlands to North Carolina's Mountains. Guilford, Connecticut, Globe Pequot, 2015.
MLA Citation (style guide)Wiegand, Elizabeth. The New Blue Ridge Cookbook: Farm Fresh Food From Virginia's Highlands to North Carolina's Mountains. Guilford, Connecticut, Globe Pequot, 2015.
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:
99c90e0f-2cc9-d9b1-e467-b983922b0277
Record Information
| Last Horizon Extract Time | Apr 10, 2024 04:29:40 PM |
|---|---|
| Last File Modification Time | Apr 11, 2024 03:10:41 AM |
| Last Grouped Work Modification Time | Apr 11, 2024 03:09:19 AM |
MARC Record
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| 505 | 0 | |a Blue Ridge cuisine : mountains of flavor -- Breakfast and brunch -- Beverages -- Appetizers -- Soups and stews -- Salads and vinaigrettes -- Vegetables -- Pasta, pesto, pizza, and polenta -- Mountain trout -- Meats -- Breads -- Desserts. | |
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