Chi Spacca: a new approach to American cooking
(Book)

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Contributors:
Carreño, Carolynn, author.
DeNicola, Ryan, author.
Anderson, Ed photographer (expression)
Published:
New York : Alfred A. Knopf, [2020].
Format:
Book
Edition:
First edition.
Physical Desc:
372 pages : color illustrations ; 24 cm
Status:
Hamden/Miller Adult Nonfiction 3rd Floor
641.5973/SIL

Description

Chi Spacca includes more than 100 innovative, flavorful recipes, as well as tutorials on grilling over fire and buying meat, guidance on stocking your pantry, and much more.

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Copies

Location
Call Number
Status
Hamden/Miller Adult Nonfiction 3rd Floor
641.5973/SIL
On Shelf
Location
Call Number
Status
Orange/Case Adult Nonfiction Book
641.594 Silverton
In Transit

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More Details

Street Date:
2004
Language:
Unknown
ISBN:
9780525654650

Notes

General Note
Includes index.
Description
Chi Spacca includes more than 100 innovative, flavorful recipes, as well as tutorials on grilling over fire and buying meat, guidance on stocking your pantry, and much more.

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Citations

APA Citation (style guide)

Silverton, N., Carreño, C., DeNicola, R., & Anderson, E. (2020). Chi Spacca: a new approach to American cooking. First edition. Alfred A. Knopf.

Chicago / Turabian - Author Date Citation (style guide)

Nancy, Silverton et al.. 2020. Chi Spacca: A New Approach to American Cooking. Alfred A. Knopf.

Chicago / Turabian - Humanities Citation (style guide)

Nancy, Silverton et al., Chi Spacca: A New Approach to American Cooking. Alfred A. Knopf, 2020.

MLA Citation (style guide)

Silverton, Nancy,, et al. Chi Spacca: A New Approach to American Cooking. First edition. Alfred A. Knopf, 2020.

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:
94b31e9e-a213-0ec1-6a42-dccc18c20dcb
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Record Information

Last Sierra Extract TimeApr 12, 2025 08:46:21 AM
Last File Modification TimeApr 12, 2025 08:46:39 AM
Last Grouped Work Modification TimeApr 12, 2025 08:46:26 AM

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